This pappa al pomodoro is an Italian peasant culinary specialty from Tuscan cuisine, and more precisely from Florence. Pappa refers to a “porridge” made from bread and vegetables. Recipe from the book Tuscany.
We make this soup with a lot of tomato paste compared to the original version. The goal: for it to be loaded as much as possible with lycopene, a molecule which has exceptional power to fight against the vascularization of cancer cells in general. Parsley (which is not in the original recipe) and garlic have the same power.
Preparation : 20 mins
Cooking : 30 mins
Ingredients for 4 people
- 1 onion
- 4 cloves of garlic
- 100 mL olive oil
- 1 800 mL can of San Marzano tomatoes, whole, pureed or freshly blended
- 50 g of tomato paste
- 4 slices of salt-free bread
- 1.3 L of chicken broth
- 50 g of basil
- 5 sprigs of parsley
- 12 basil leaves
- Salt and pepper
Preparation
Finely chop the onion and garlic cloves. Sweat them in a large saucepan with 80 mL of olive oil. Add the tomatoes and cover. Leave to simmer for 15 mins.
Add the tomato paste, bread and mix well until completely crumbled. Add the chicken stock and bring to a boil. Let simmer for about 15 minutes, stirring frequently.
Chop the basil and parsley. Add them to the soup. Salt and pepper.
Serve this very thick soup with a small shot glass of olive oil per plate and decorate with basil leaves.
Other soup recipes:
-
Detox soup
-
Butternut & sweet potato “carotenoid” soup
-
Fish soup with Thai flavors
-
Vegetable cream soup with lemongrass and ginger
-
Historical
- on 01/13/2026
