Pappa al Pomodoro

Name: Pappa al Pomodoro
Yield: 3–4 Servings
Cuisine: Italian
Ingredients: 1 small bunch fresh basil, finely minced; Sea salt; 1 small loaf whole-grain; sourdough bread, coarsely crumbled; 2 teaspoons sweet white miso; 2 pounds vine-ripened tomatoes, diced (do not peel or seed); 3–4 cups spring or filtered water; 3–4 cups spring or filtered water; 1 whole carrot, unpeeled; 1 tablespoon extra virgin olive oil; 2–3 cloves fresh garlic, finely minced; 2 pounds vine-ripened tomatoes, diced (do not peel or seed)

Preparation info

3–4
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

Visions of a late Tuscan summer come with each spoonful of this simple, richly flavored Italian tradition. Using only the freshest tomatoes at the peak of their flavor, this simple soup is summer at its best.

Ingredients

1 tablespoon extra virgin olive oil
2–3 cloves fresh garlic, finely minced
2

Europe
Italy
Summer
Vegan
Soup
Tuscany
Mediterranean

Method

Place the oil and the garlic in a soup pot over medium heat. As soon as the garlic begins to sizzle (do not let it burn), add the tomatoes and water. Bring to a boil and add the carrot, several pinches of salt and the bread. Stir well, cover and return to a boil. Reduce the heat to low and simmer until the bread is quite soft, 35 to 40 minutes. Remove the carrot from the pot and discard. Remove