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Pappa Al Pomodoro Tuscan Soup Recipe (with Video)

Vegetarian, Mushroom-free, Vegan
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Discover our Pappa Al Pomodoro Tuscan Soup Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 5min | Cook 30min


Pasta Sauce
- 1 Tbsp Olive oil
- 3 clove Garlic, smashed
- 2 28oz can crushed tomatoes
- 14 oz water, (1/2 28oz can)
- 3 tbsp Tomato paste
- 0.5 Loaf stale bread
- Basil leaves
- 1 Pint Cherry or Grape tomatoes
- Salt & Pepper
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1. Heat olive oil in a large pot or dutch oven on medium-low heat, add finely chopped garlic and sauté until fragrant.
2. Add crushed tomatoes, tomato sauce, tomato paste, and (1-1.5) 28oz cans of water.
3. Mix together and let simmer for 10 minutes.
4. Meanwhile, add cherry tomatoes to an oven safe pot, poke each tomato with a fork and cover.
5. Heat oven to 350 degrees and cook for 20 minutes or until soft.
6. Add the cubed bread to your large pot with sauce, a few handfuls at a time and stir until fully absorbed.
7. Remove the cherry tomatoes from the oven and smash them up with a spatula.
8. Add the smashed cherry tomatoes to the Pappa al Pomodoro, and mix together.
9. Add basil leaves (cut or torn into large pieces) and salt to taste.
10. Let the soup cook for an additional 15 minutes on low heat while stirring occasionally.
11. Garnish with fresh basil and parmesan, and enjoy!

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