Pappa Al Pomodoro

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I saw this recipe in her “Back to Basics” cookbook and I had to make this soup. Fabulous! I have made all of Ina’s tomato soups (which are all great and I have to say that this was her best! This soup had so much flavor and texture. My family did not wait for the toppings, so I just served it right out of the pot! My grocery store was out of basil so I bought basil paste in a tube I used half the tube, and the flavor was great! I plan to make this again in a couple of weeks, and will try the topping.

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In sixty years of cooking, I had never made tomato soup of any kind before. When I saw Ina make it, I had to try it and it was fabulous! The finishing touch of croutons, basil and my favorite, panchetta makes it really special. I agree about adding enough bread to the soup. I used chiabatta for the soup and crutons. Adding a little fresh basil on top is a nice touch too.

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Amazing, Ina! I have been wanting to recreate a night my husband and I shared in Rome about 8 years ago when we had this rustic soup and were completely shocked by how great it was. Thank you for helping me to bring back such a brilliant food memory! I looked online at various recipes for pappa al pomodoro, and I'm glad I decided to go with this one! My husband may or may not have cried a little. The flavor was incredible and the croutons!!! I make croutons all the time, but never had I had anything like these. Make this soup! Don't skip the croutons.
If I were to change one thing, I would add a little more bread into the soup...my one and only experience with having it in Italy I seem to remember it being a little thicker. That's all. Loved it and will make again.

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This soup is probably my favorite of any soup and I am a huge fan of soup! I made a big pot of it at the beach and ate it every day for lunch during the week and it got better every day. I disagree with some of the reviewers' feelings about the fennel, however. I think the fennel is absolutely the secret ingredient. I cut the veggies chunkier than Ina suggests (I just didn't want to take the time to do more chopping and then I did a quick immersion blend at the end. It ended up nice and chunky--I think pretty close to the consistency Ina suggests in her cookbook. I didn't use any topping and it was still wonderful. I can not wait to make this again. It was fabulous!

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I saw Ina make this on TV. I ate 2 bowls for dinner
and couldn't wait to eat again for lunch. It's absolutely
fantastic. I'm an Italian caterer & think my Nonna
made this. very easy & soo good.

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I cut this in half just in case. Who knows about fennel bulbs? I'll do the entire recipe next time. This was killer good soup. My wife agreed. I followed all pretty much. I had Del Monte Diced Tomatoes. I used sourdough bread since I had it in the freezer. Maybe a little more garlic and I left the basil out. Didn't have basil and my wife doesn't much like it. I didn't do the croutons. We had some Nabisco Mini Saltines and worked out fine. This is a soup you fix for lunch to serve semi long term guests. Lets you show off, yet it is super easy.

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What a wonderful soup! I am making this for dinner tonight and it is nearly ready. I just took a quick taste, and this is very tasty! I will definitley make it again, and I did not even have all ingredients on hand - I am missing the pancetta, cheese and fennel and didn't want to run to the store to grab it. I can't wait to try this again when I have everything on hand. This will definitley be a soup that I make over and over again!

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A wonderful tasting soup. I used fresh tomatoes (because I have so many and also changed the bread. I used a homemade herb bread that I needed to use up. But this was great in the topping also which I switched up to 2 slices of smoky bacon and proscuitto with the basil and bread. Absolutely delicious! Thank you Ina... Your ideas are always great and so tasty.

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Delicious and simple, as all of Ina's recipes are. A new staple in our house! The second day is even better than the first!!

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This recipe was perfect for a simple Sunday dinner. I substituted leaks for the fennel because the grocery store didn't have any when I went shopping, but the flavors were still quite good. I pureed it at the end as well. The topping was great- a bit hestitant about the crisp basil, but it added a great texture and flavor along with the bread and pancetta. Looking forward to trying it with fennel next time.