Narrated Food
Roast Tomato & Bread Soup (Pappa al Pomodoro)
A thick, silky Tuscan bread soup made from roasted tomatoes, sourdough, and plenty of olive oil.
Method
- 1Roast fresh tomatoes with garlic and oil at 190°C / 375°F for 20 min (or use tinned).
- 2Simmer roasted tomatoes with stock; add bread; cook 5 min.
- 3Blend partially for a thick, rustic texture.
- 4Season; top with basil and a generous drizzle of good olive oil.
Why it might be useful today
A steady-energy idea for long workdays, school runs, and the low afternoon dip.
One of the great Italian poor-kitchen recipes; this is how the Tuscans have used up stale bread for centuries — and it's genuinely delicious.
Keep nearby
This is general inspiration and education, built for browsing and saving. Keep what fits your day, and bring personal medical questions to a qualified practitioner.
More from Food
Harissa Salmon & Herby Couscous
Spiced salmon over lemon-herb couscous with charred peppers and a cooling yogurt-dill sauce.
One-Pan Chicken Thighs, Butterbeans & Greens
Juicy chicken thighs braised with butterbeans, tomatoes, and wilted spinach in one roasting dish.
Tandoori Chicken, Basmati & Cucumber Raita
Spiced yogurt-marinated chicken with fluffy basmati and a cool mint-cucumber raita.