EFK Kitchen Ready
EFK Pappa al Pomodoro
A rustic Tuscan tomato-and-bread soup that turns tomatoes and stale country bread into a thick, comforting bowl finished with basil and olive oil.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Cook the onion in olive oil until soft.
- 2. Add the garlic and cook 30 seconds.
- 3. Add the tomatoes and stock; simmer 15 minutes.
- 4. Add the bread and simmer, stirring, until it breaks down into a thick rustic porridge-like soup, 10–15 minutes.
- 5. Fold in torn basil, season to taste, and rest briefly before serving.
Equipment
Wüsthof IKON Chef’s Knife
Asahi Hi-Soft cutting board
Dutch oven or saucepot
BlueStar range
Food safety & storage
Refrigerate perishable leftovers within 2 hours. Use refrigerated leftovers within 3–4 days and reheat to 165°F.
Leftovers & make-ahead
Refrigerate 3–4 days. Reheat gently and loosen with stock as needed.
View this recipe on the original EFK website ↗