Pappa Al Pomodoro

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This is the best tomato based soup I've ever had. Jamieson loved it, too. The fennel tastes wonderfully rich, but it also lends a delicate touch to the dish. This soup does take a while to make, but it is certainly worth it and the leftovers are just as good. Make sure you use the ciabatta, it practically melts into the soup and makes it wondefully thick. I have made this about 3 times, and forgot each time to do the pancetta topping...but still delicious. Ina's recipes never disappoint.

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This reminds me of my Nana's stewed tomatoes. She just used regular white bread, butter, and thickened the tomatoes with a little flour slurry. BUT, this soup has so much more flavor. After I bought the pancetta, decided to use it to make Giada's Shells with Crispy Pancetta and Spinach 'cause that was so good. Used bacon for Ina's and used an artisan bread called Filone, but no other changes--except I used a stick blender instead of getting the processor dirty. Don't be afraid of the fennel--it's very subtle in this.

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Made this soup over the weekend and my neighbors went wild for it. Very easy--in fact, don't even try to take crust off of ciabatta bread --way too hard and she doesn't do that on TV. Just cube it and go. I used an immersion blender to break up the big chunks of vegetables and bread---much easier than a whisk, just a few pulses was all it needed and was still on the chunky side.
Was too hungry to make the suggested topping--just swirled in a little sour cream for color (and flavor and it was perfect.

Very tasty and satsifying. Next time i would add a little red pepper flake for some kick. I will definitely make this again--but next time, i'll be sure to save leftovers for myself! Make this soup==you will love it.

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I'm very critical of my cooking but this is THE BEST soup I've ever had - or certainly made! The flavors are totally complementary of one another and the dish looks and smells divine. You must make this - I promise you won't be disappointed! Oh, and don't substitute celery for the fennel - it really does add a unique (but not anise-y taste to the dish. Enjoy!

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You MUST make this soup. My husband and I made it tonight and both agree that it is the best soup we have ever had. I blended it for my 15 month old son and he gobbled it up! Blend some and have it with grilled cheese later in the week and freeze the rest for amazing leftovers.

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I made mine with Roma tomatoes that I had canned from my garden this summer! It was perfect to remember all that heat and work while really savoring the taste of the tomatoes. Didn't have pancetta, but it was still wonderful.

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I saw this recipe on TV and decided to make it for Christmas eve before even trying it. I was bit nervous, but it was a HIT. Reminded me why I love Ina Garten. Her recipes are so simple, yet you can tell that she re-works them over and over again until the flavors blend just perfectly. I dont like fennel, but used it anyway, and I was amazed at how the flavor changed and melted in with the soup. I also didnt use pancetta, it just doesnt need it. I can not wait to make this again!

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very easy to make, bread and vegetables were a great combination. Topping added extra flavor even though I was not sure about the black basil leaves. I will be making this again and again.

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I've made this twice in a week now. Its my fave new soup recipe. The veggies add great flavor/nutrition and the bread inside the soup proved to be excellent. I added a few palm-fulls of chili flakes to spice it up a bit (I like everything spicy. Overall, great soup!

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I always LOVE Ina's recipes, but for some reason, I found this soup to be rather boring and a little too rich. I was so disappointed, but at least it's cheap to make!