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Pappa Al Pomodoro Recipe

Pappa Al Pomodoro

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

Showing 21-30 of 56

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  • on February 20, 2011

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    Incredible. I left out the 1 tbs salt and don't think it was missed. I used an infusion blender to leave it chunky. Trust Ina and don't fret about the fennel--it doesn't overpower the soup at all. Do not leave out the topping--it takes the recipe over the top! And the pancetta is so good roasted with the bread and basil that I'm going to double the pancetta next time.

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  • on February 20, 2011

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    WOW! It was the perfect winter meal! It was a very filling meal and everyone loved it! I will definitely make this again!!

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  • on February 06, 2011

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    yum...favorite tomato soup ever! Love the roasted basil

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  • on December 31, 2010

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    Sooo delicious and fun to make!!

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  • on December 22, 2010

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    I was surprised at how rich and delicious this was, especially since the soup has few ingredients.
    I made it for a dinner party, and one of my guests was on a diet, so I reserved some of the soup prior to adding the bread. It was still delicious.
    My secret tip: take the rind from the parmesan (you will have some if you buy good cheese and add it to the soup for the simmer time. Adds a wonderful flavor and creaminess.

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  • on December 22, 2010

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    Oh my goodness! This soup was so delicious!!!! Maybe it's just me, but it took a lot of work to chop, dice, etc. It's definitely worth it in the end though. So yummy.

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  • on December 09, 2010

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    We were truly surprised at how delicious this soup was, and my hubs doesn't even like fennel. Perfect winter soup!

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  • on December 06, 2010

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    This is delicious

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  • on July 17, 2010

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    I love soup, this one is the best!!!!

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  • on February 08, 2010

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    I was sick with a bad cold and decided to make this, as I had all the ingredients on hand. It was better than I imagined. Honestly, I will be craving it often. It's easy to make, has a complex taste, and soothes the soul.

    Bravo Ina!

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