Everybody loves pappa al pomodoro, a thick Tuscan bread and tomato soup. Here are some tips to zhuzh up the traditional recipe.
How to make classic pappa al pomodoro (Italian tomato soup)
Dice 1 red onion and sauté until softened in a saucepan with 1 clove garlic and extra-virgin olive oil. In the meantime, cut the red tomatoes in half (about 1 lb. for two people). Remove the garlic and then add the tomatoes to the sauté. Pour 2 cups water into a pot, add salt and mix well. While the tomatoes soften, add 1 cup tomato sauce halfway through cooking. Continue stirring gently for a few more minutes, then serve the tomato soup with a basil leaf and some bread crostini.
Pappa al pomodoro with turmeric
A suitable pairing for a low-calorie food rich in water, vitamins, and minerals is turmeric, a spice that's widely used in India. Add 2 tsp. to the pot when you pour in the tomatoes for an even more flavorful and fragrant soup.
Tomato and turmeric soup with pesto
After preparing the soup, let it cool and add a spoonful of pesto and a spoonful of sour cream if desired. Sprinkle a little oregano on top and serve with bread crostini.
Pappa al pomodoro with carrots
Cut the tomatoes into 4 sections and roast them in the oven for about 20 minutes at 350°F with 4 carrots and ½ red onion. In the meantime, boil 1 ½ qt. vegetable stock. Once the vegetables are roasted, blend all the ingredients using an immersion or regular blender. For some extra finesse, serve the tomato-carrot soup with a spoonful of fresh cheese in the center — the flavor contrast never fails to delight.