Food Network
Home> Recipes> Italian>
Tuscan Tomato and Bread Soup - Pappa al Pomodoro Recipe

Tuscan Tomato and Bread Soup - Pappa al Pomodoro

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 18

Showing 1-10 of 18

Sort by:

Newest

  • on October 14, 2012

    Flag

    Very tasty, but the bread became somewhat slimy after simmering for 20 minutes, so I ended up pureeing the whole batch again. I also thought it needed some texture, so I added a can of diced tomatoes at the end and it turned out great. Will serve it with a couple of slices of Italian bread alongside and not add it to the soup next time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 30, 2012

    Flag

    Delicious. So quick and easy to make, very flavorful, great recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 25, 2012

    Flag

    This was a wonderful recipe! I love Anne's cooking and she is so practical and fun to watch. I made this soup following most directions, but did not put the tomato mixture into the blender. Instead, I added the chunks of bread to the tomato mixture, cooked it until the bread was soft, and then put some of the mixture into the blender at that point. The result is a wonderful pureed tomato soup, but also some chunky tomatoes that were added to the soup to add to the flavor and to the texture!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 04, 2011

    Flag

    Absolutely AMAZING!!! Extremely easy to follow and packed FULL of flavor!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 12, 2011

    Flag

    I absoutely love Anne Burr-Burr, and she's done it again!!!!! I made one change, though: added a little extra cream for consistensy and depth. I loved the accent of the basil at the end. Sooooooooo delicious, everyone love it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 08, 2011

    Flag

    Wow - what a simple and delicious recipe. I will never open a can of tomato soup again in my life! I used low sodium v8 juice (did not have tomato juice on hand and also ciabatta bread instead of regular italian bread. I also used a "dipstick" hand held immersion blender as Anne did in the original video instead of a blender. Less dishes - and easier to make!

    The texture and flavor of this soup is so comforting and so filling it really sticks to your ribs. This soup is a meal in a bowl - so filling and economical to make!

    Will make this one again and again. I can't wait until my tomatoes are ripe from my garden to use them in this recipe later on this summer.

    Thanks Anne!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 18, 2011

    Flag

    The tomatoes on my plants seemed to ripen at the same time; so I had to find a recipe to use a large portion of them. I used regular vine tomatoes and romas. Do not have a scale so have no idea the weight of them but the soup turned out fantastic just the same. Did not have tomato juice so used what was on hand - a can of organic tomato sauce. Followed the directions exactly and it paid off. This soup is wonderful -- fresh, filling and so flavorful. Thank you, Anne!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 10, 2011

    Flag

    This was incredible. I loved the rich texture of the soup...you could almost use it over pasta noodles! (actually, that's not a bad idea at all It's comfort food at it's best. Very simple to make, just takes a bit of time. We served it with Italian grilled cheese sandwiches.
    (Italian bread, stuffed with mozz cheese, dipped in egg wash and coated with bread crumbs, and Italian seasoning....mmmm good!
    Great soup and I can't wait to make it again. Thanks for another wonderful meal Chef Anne!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 23, 2011

    Flag

    So flippin good I can't stand it. Only changes-2 large shallots (didn't have onion. The fresh basil makes it perfect. I used 6 vine tomatoes, super fresh. Didn't mind the skins. I used about a half of a roasted garlic loaf, and it was just perfect. Use a masher if your bread is staying chunky.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 08, 2011

    Flag

    Beyond delicious and easy to make! I also incorporated chunks of locatelli cheese in it. Perfect in summertime when the farmers have the freshly grown tomatoes for sale. I removed the skins from the tomatoes first - it was worth the effort. Thanks Ann

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.