Recipes
from Tuscany

Tomato
soup recipes

Pappa al pomodoro

• 1 KG TOMATOES, chopped
• 1 ONION, chopped
• 4 DRIED TOMATOES, cut in tiny pieces
• 4 CLOVES GARLIC, chopped
• HANDFUL BASIL LEAVES, chopped
• 1/2 OLD CIABATTA or other WHITE BREAD, in large cubes
• 4 TBSP OLIVE OIL

• 1 LOBSTER, cooked
• 1 LEEK, only the white part, chopped
• 1 TBSP LEMON JUICE
• 1/2 CUP WHITE WINE
• 2 CARROTS, in small pieces
• 1/2 TBSP TOMATO PUREE
• 2 TBSP BUTTER
• 4 TBSP CREAM

Stir fry the onion, the garlic and the dried tomatoes for a few minutes. Add the tomatoes and a cup of water and salt and pepper to taste, bring to the boil and simmer for 15 minutes. Add the basil leaves and bread and simmer for 10 minutes more. Stir in the olive oil.

People used to be poor in parts of Italy, especially in the south and old bread was not thrashed, but used to bind the soup like also in summer vegetable soup from Basilicata, asparagus soup from Calabria and Ancona fish soup.

Cut the lobster in small pieces. Stir fry the leek and carrot 5 minutes in the butter, add half of the lobster and stir fry 3 minutes more. Add wine and lemon juice and simmer for 5 minutes. Add 3 1/2 cup of water and pepper and salt to taste and simmer 15 minutes more. Add the tomato puree and puree the soup, then add the remaining lobster. Pour the soup in plates and add a tablespoon of cream to each plate.