Tuscan Tomato Soup (Pappa al Pomodoro)

  • Yield: 6 servings


3tablespoons extra-virgin olive oil, divided
1large red onion, chopped
2 ribs celery, sliced
3 garlic cloves, minced
2tablespoons minced parsley
2pounds fresh ripe tomatoes, chopped
4 to 5cups water
3/4cup loose-packed fresh basil leaves, chopped or torn plus 6 to 8 fresh basil leaves, chopped or torn for garnish
Salt and fresh-ground black pepper, to taste
1small loaf semolina or Italian bread (about 8 to 10 inches long), sliced or diced and toasted*
1/4cup grated Italian cheese


  1. Heat 1 tablespoon oil in a nonreactive Dutch oven or large saucepan over medium heat. Add onions, celery, garlic, parsley and saute 2 minutes until lightly browned and softened. Add tomatoes and saute 5 minutes longer until mushy. Add water and 3/4 cup basil that’s been torn. Simmer 10 minutes until thickened; season with salt and pepper. Vegetables will be fairly thick, not watery.
  2. Add toasted bread to soup and stir well. Ladle into bowls and drizzle with remaining olive oil. Garnish with the 6 to 8 torn basil leaves and cheese; serve immediately.
*Slice or dice the bread (about 1-inch thick cubes), place on a baking sheet and bake at 300 degrees 10 minutes until dried out.

Nutritional Info *per serving

  • Calories 223
  • Fat 10g
  • Cholesterol 3mg
  • Sodium 310mg
  • Carbohydrate 29g
  • Fiber 3g
  • Protein 7g