You are here: Home » Recipes » Tuscan Tomato Soup (Pappa al Pomodoro) Tuscan Tomato Soup (Pappa al Pomodoro) Recipe by Relish Contributor Yield 6 servings A traditional hearty Tuscan soup made with stale ciabatta or farmer-style bread, ripe juicy tomatoes, basil and, of course, green fruity extra-virgin olive oil. PrintEmail Ingredients 3 tablespoons extra-virgin olive oil, divided1 large red onion, chopped2 ribs celery, sliced3 garlic cloves, minced2 tablespoons minced parsley2 pounds fresh ripe tomatoes, chopped4 to 5 cups water3/4 cup 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 taste1 small loaf semolina or Italian bread (about 8 to 10 inches long), sliced or diced and toasted*1/4 cup grated Italian cheese Instructions 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. 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.