Pappa al Pomodoro with Basil Oil

A classic Tuscan bread and tomato soup, enhanced with fragrant basil oil and topped with freshly grated Parmesan.

Prep Time

15 minutes

Total Time

45 minutes

Calories

580 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.78/serving

Season:

☀️ Summer

Meal Type:

Soup•Bread

Cuisine:

Italian

Mood:

Healthy

Ingredients

Servings

500gStale Tuscan Bread(Crusts removed, roughly chopped)

£1.50

800gCanned Whole Peeled Tomatoes(Good quality, crushed by hand)

£0.90

1bunchFresh Basil(Divided: some for soup, most for oil)

£1.75

2clovesGarlic(Minced)

£0.15

0.5cupExtra Virgin Olive Oil(Plus extra for drizzling)

£1.20

4cupsVegetable Broth(Low sodium preferred)

£0.60

as needed Parmesan Cheese(Freshly grated, for serving)

£1.00

to taste Salt( )

to taste Black Pepper(Freshly ground)

1tspSugar(Optional, to balance acidity)

Total Cost

£7.10

£1.78 per serving

Instructions

1.
Make the Basil Oil: In a blender, combine most of the fresh basil leaves (reserving some for garnish), and 1/4 cup of extra virgin olive oil. Blend until smooth and vibrant green. Set aside.
2.
Heat the remaining 1/4 cup of olive oil in a large pot over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
3.
Add the crushed tomatoes and cook for 5 minutes, stirring occasionally.
4.
Add the vegetable broth and bring to a simmer.
5.
Add the chopped bread and the remaining fresh basil (roughly chopped) to the pot. Stir well to combine.
6.
Reduce the heat to low, cover, and simmer for at least 20 minutes, or until the bread has completely softened and the soup has thickened. Stir occasionally to prevent sticking.
7.
Using an immersion blender, or carefully transferring the soup to a regular blender, blend the soup until smooth (or leave it slightly chunky, as desired).
8.
Season with salt, pepper, and sugar (if using) to taste.
9.
Ladle the soup into bowls. Drizzle generously with the basil oil, and top with freshly grated Parmesan cheese and fresh basil leaves.
10.
Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (400g)

580 kcal / 2427 kJ

Carbs

75g

29% of RDA

Fat

25g

36% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

18 g

20% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, use homemade vegetable broth or chicken broth (if not vegetarian).

If you don't have stale Tuscan bread, you can use any crusty bread that has been left out to dry slightly.

The soup thickens as it cools, so you may need to add a little extra broth if reheating.

Cooking Equipment

Large Pot

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Pappa al Pomodoro with Basil Oil

Ingredients

Instructions