• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pappa Al Pomodoro (Tomato Soup)

  • Recipe Submitted by on

Category: Vegetables, Soups

 Ingredients List

  • 2 lb Ripe tomatoes; (or 28-oz
  • -whole plum tomatoes)
  • 1/2 c Olive oil
  • 1 md Leek; chopped (white and
  • -pale green parts only)
  • 1 Onion; chopped
  • 3 Garlic cloves; chopped
  • 2 c Low-sodium vegetable broth;
  • -or chicken
  • 20 Fresh basil leaves
  • 1/2 lb Stale bread; *see note
  • Salt and white pepper; to
  • -taste
  • Extra virgin olive oil


*BREAD: day-old country-style bread, crusts removed, bread cut into cubes

Cut the tomatoes in half and remove seeds. Place tomatoes in large pot and
simmer, stirring occasionally, until most of the juices have evaporated,
about 20 minutes.

Meanwhile, heat the oil in a large heavy saucepan over medium-high heat.
Add the leek, onion and garlic and saute until the onion is translucent,
about 5 minutes. Remove from heat.

Puree the tomatoes until smooth. Add to the onion mixture. Add the stock
and basil. Simmer over medium heat until flavors are blended, about 1 hour.
Add the bread and, using a whisk, stir until it completely dissolves and
the soup is thick.

Season to taste with salt and white pepper.

Ladle into bowls. Drizzle with extra virgin olive oil.

PER SERVING: 440 calories, 8 g protein, 37 g carbohydrate, 29 g fat (4 g
saturated), 1 mg cholesterol, 286 mg sodium, 4 g fiber.

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