Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Pappa al Pomodoro Soup

5.0
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Italian
Pappa al Pomodoro Soup
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 4 cups passata (crushed tomatoes)
  • 2 tablespoons milk
  • salt
  • 1 onion, peeled
  • 1 carrot
  • 1 stalk celery
  • 4 cups water
  • 8 cups stale Italian bread, crumbled
  • 1 1/4 cups grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil, divided
  • 2 tablespoons Parmesan cheese, shaved
  • 5 leaves chopped fresh basil
Instructions
1
Heat 3 tablespoons of olive oil in a large saucepan over medium heat; introduce the chopped onion, carrot, and celery into the pan. Allow them to soften, stirring frequently, for approximately 15 minutes. Introduce tomato passata and milk into the pan; season with salt, cover, and let the flavors meld together for 20 minutes.
2
Combine whole onion, carrot, and celery stalk in a stockpot; submerge them in water and bring the mixture to a boil. Simmer for 15 minutes, then strain the vegetables and keep the stock warm.
3
Add 1 1/2 cups of the warmed stock to the tomato sauce; incorporate stale bread into the mixture and let it sit for 15 to 20 minutes, allowing the bread to become soft.
4
Combine the tomato-bread mixture with 1 1/4 cups of grated Parmesan cheese and 1 teaspoon of olive oil in a blender; blend the mixture until it has achieved a smooth, mousse-like consistency.
5
Serve the soup in bowls; garnish with shaved Parmesan cheese and a drizzle of remaining olive oil. Add a touch of elegance by sprinkling basil leaves on top.