Italian Pappa al Pomodoro with Burrata and Basil Pesto
Immerse yourself in the heart of Italian cuisine with our Pappa al Pomodoro, a classic Tuscan soup enriched with creamy burrata and a vibrant basil pesto, offering a harmonious blend of rustic tradition and culinary elegance.
Equipment
- Large pot
- Immersion blender or regular blender
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely chopped about 1 cup/150g
- 2 cloves garlic, minced
- 1 1/2 pounds ripe tomatoes, diced
- 4 cups vegetable stock
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups stale ciabatta or sourdough bread, crusts removed and torn into pieces
- 1 large burrata cheese about 8 ounces/225g
- 1/2 cup basil pesto, homemade or store-bought
- Fresh basil leaves for garnish
Instructions
- Prepare the Soup Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
- Cook the Tomatoes: Stir in the diced tomatoes and season with salt and pepper. Cook for 10 minutes, until the tomatoes have softened and released their juices.
- Add Bread and Stock: Add the torn bread pieces to the pot, followed by the vegetable stock. Bring to a simmer and cook for 15 minutes, occasionally stirring, until the bread has absorbed the liquid and the soup has thickened.
- Blend the Soup: Using an immersion blender, puree the soup until it reaches a rustic, yet smooth consistency. If you prefer a chunkier texture, blend less.
- Serve with Burrata and Pesto: Divide the hot soup into bowls. Tear the burrata into pieces and distribute it among the bowls. Drizzle each serving with a generous spoonful of basil pesto.
- Garnish and Enjoy: Garnish with fresh basil leaves and an extra drizzle of olive oil if desired. Serve immediately.
Notes
For a vegan version, omit the burrata and use a dairy-free pesto.
If fresh tomatoes aren't available, canned San Marzano tomatoes are a great substitute.
Allow the soup to sit for a few hours before serving to let the flavors meld, reheating if necessary.