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Years ago I worked at an iron mine in Liberia and we were often served a soup much like this (although without the bread which I also leave out) and it was a favourite to everyone there, much better than the Cambell style of tomato soup and so easy to make. It was likely made with fresh tomatoes from French Guinea brought across the border daily. Just the best tomato soup ever!!
Trader Joe’s has brought this tasty soup to the market. I know it’s a simple and delicious soup and thought to find it to make at home. Found this delicious recipe and from a fellow Sacto-Ian. Thank you it’s a great dish on a cold November night.
Bang on the very best Tom soup ever….added a bit of red “lazy chilli”……..
I heard from an Italian friend that you should not put cheese on a pappa al pomodoro. Can anyone confirm?
I just published the authentic recipe for this delicious soup. I used canned San Marzino tomatoes with mine. Delicious!
I did and in fact put grated cheese on most soups….a choice of taste I guess
I don’t have day old bread. Will a loaf of very stale Italian bread be acceptable? (I save stale bread for bread pudding and bread crumbs)
I’m anxious to make this!
Hi Amy, it should work!
I plan on making this soup the night before I am to serve it. Do you recommend I wait to add the bread?
Hi Laura, I don’t think it would make much of a difference.
Add fresh croutons when making it but save half for when its ready…..adds a bit of “crunch”
This soup was heavenly! Hands down my favorite tomato soup! I used San Marzano tomatoes. I wouldn’t change a thing except double the recipe so I can keep eating it!
I had tried in my home and it was very tasty
It is snowing here in Quebec, Canada. This is a wonderful comfort food recipe that I just cooked up. It is delicious!
Thank you Elise. Happy Easter to you and your family
I’m so glad you like it Anne! Isn’t it comforting on a cold day? Like summer in a soup.
Made this yesterday. I expected it to be good, but w.o.w. Everyone loved it. Served it with extra pieces of bread that we slurped the soup from. It’s still cold in Chicago, and this soup was the perfect choice.
I’m so glad you liked it!
In Spain this soup is called ¨Salmorejo¨. A thicker version of ¨Gazpacho¨.
However, Itś usually served cold.
Soup is done and is very good. Very filling, too. Just wanted to let you know it was a success. I removed the bay leaves. Thanks again.
Hi Elise, should the bay leaves be removed before using the immersion blender? I’m using my own fresh ones. You have so many killer recipes. Thanks
Yes, of course! I’ll make that clarification in the recipe. Thank you.
I’m just making this as I type. Tasted and it’s marvelous. I’ve never had this before but I’ve been cooking for more years than I care to mention and can recognize a recipe I know I’ll love. Tomatoes, garlic, bread, onion, olive oil. How can you go wrong! I have a loaf of french bread in the oven (will be ready at the same time) to enjoy with the soup. I’m in heaven, or will be once everything is done. Thank you for this recipe. My butt and thighs thank you.
I will try it tomorrow, since its kind of cool in Southern France as well… This reminds me of my teen years, when Rita Pavone sang “Viva la pappa col pomodoro”! http://www.youtube.com/watch?v=TZ5Zwrcvvaw&feature=kp
Mmm! This looks so good. I am thinking if I hold the bread back to be added when reheated, it might freeze well, too. Often returning home late these days and needing to eat. But so close to bed time, I don’t want anything heavy or too filling. I have been turning to canned soup but, some traditional brands have little left to recommend them. (‘Glop’ comes to mind to describe a recent experience!) Perhaps I can freeze some home-made soups in individual servings. I’ll give this soup a test run.
Yea! We love soup, and this one is so easy. Perfect for the chilly nights we still get, like you said.
I love pappa al pomodoro! I just moved to Tuscany Italy (used to live in Portland, Or) and papa al pomodoro is something that I see often here. Love this recipe because it is just like how my fiance’s mom makes it! Very authentic recipe, thanks for sharing :)