Truffle Pappa al Pomodoro (Tomato and Bread Soup) Recipe

This Truffle Pappa al Pomodoro recipe elevates the classic Italian tomato and bread soup with the indulgent, earthy flavors of Giorgio Black Truffle Extra-Virgin Olive Oil. By combining fresh tomatoes, fragrant basil, rustic bread, and a luxurious drizzle of truffle oil, this comforting soup offers a beautiful balance of simplicity and sophistication. It’s the perfect dish for cozy dinners or impressing guests at a special gathering.

Ingredients

• 2 tablespoons Giorgio Black Truffle Extra-Virgin Olive Oil, plus more for drizzling
• Pinch red pepper flakes (adjust according to your heat preference)
• 2 medium cloves garlic, thinly sliced
• 1/2 medium onion, minced (about 1/2 cup)
• 1 (28-ounce) can whole plum tomatoes, crushed by hand, with juices
• 2 sprigs fresh basil, plus torn leaves for serving
• 1/3 pound (about 6 ounces) fresh or stale rustic bread, torn or cut into 1-inch chunks
• 2 cups vegetable stock, plus more as needed for desired soup consistency
• Kosher salt and freshly ground black pepper, to taste

Why This Recipe Works

The Pappa al Pomodoro is a rustic and soul-warming dish traditionally made with tomatoes, bread, and olive oil. By adding Giorgio Black Truffle Extra-Virgin Olive Oil, we introduce a luxurious, earthy richness to the dish that deepens its natural flavors. The tomatoes contribute a tangy base, the bread soaks up all the wonderful flavors, and the basil provides a fresh and aromatic finish. This elevated version of a classic Italian comfort food is perfect for impressing guests at dinner parties or as a cozy weekend meal for your family.

Directions

Step 1: Sauté Aromatics

In a large saucepan, heat 2 tablespoons of Giorgio Black Truffle Extra-Virgin Olive Oil over medium heat until shimmering. Add the red pepper flakes and garlic, stirring occasionally, and cook until the garlic just begins to turn golden and fragrant (about 1-2 minutes). Be cautious not to let the garlic burn, as this will cause the soup to become bitter.

Step 2: Add Onions and Tomatoes

Once the garlic is golden, add the minced onion to the pan and cook, stirring frequently, until the onion softens and becomes translucent, about 5 minutes. The onion will help build the base of flavor in the soup. Next, add the crushed whole plum tomatoes (including all of their juices) to the pan along with the basil sprigs. Stir everything to combine and bring the mixture to a gentle simmer. Allow the tomatoes to break down slightly as they cook, releasing their sweet and tangy juices into the soup base.

Step 3: Simmer and Build Flavor

Simmer the tomato mixture over medium heat for 10-15 minutes, allowing the flavors to meld together. This will also give the basil time to infuse the soup with its aromatic flavor. If you notice the mixture thickening too much, you can add a splash of vegetable stock to loosen it up a bit. The goal here is to develop a rich, deeply flavored base for your soup.

Step 4: Add Bread and Simmer Until Softened

Next, stir in the rustic bread chunks, making sure they’re fully coated in the tomato mixture. The bread will absorb the liquid and start to break down, thickening the soup. Gradually add the vegetable stock, about 1/4 to 1/2 cup at a time, to maintain a slightly soupy consistency as the bread absorbs the liquid. Keep adding stock as needed until you achieve a porridge-like consistency—you want the bread to soften completely and blend into the soup. This process typically takes around 25 minutes.

Stir the bread into the soup regularly, making sure it doesn’t stick to the bottom of the pot. You want the bread to become fully dissolved into the broth, creating a creamy texture without being clumpy.

Step 5: Season the Soup

After the bread has softened and the soup has thickened, taste and adjust the seasoning. Add kosher salt and freshly ground black pepper to taste. The soup should have a slightly savory base with a touch of heat from the red pepper flakes and a wonderful balance of acidity from the tomatoes.

Once the seasoning is right, discard the basil sprigs that you added earlier. They will have imparted their flavor to the soup, but you don’t want them to overpower the final dish with their texture.

Step 6: Serve and Garnish

Ladle the soup into bowls and garnish with torn basil leaves for a fresh herbal finish. For an added touch of luxury, drizzle each bowl with an extra splash of Giorgio Black Truffle Extra-Virgin Olive Oil to enhance the rich, earthy flavor. Finish with a generous grind of black pepper on top.

Serve the Truffle Pappa al Pomodoro while it’s still warm, and enjoy the comforting, hearty, and luxurious meal you’ve created!

Serving Suggestions

• Pair with a side salad: A light green salad with a zesty vinaigrette makes a perfect contrast to the richness of the soup.
• Serve with grilled meats or seafood: This soup pairs beautifully with grilled chicken, steak, or even grilled shrimp for a more substantial meal. The smokiness from the grill complements the earthiness of the truffle oil.
• Accompany with crusty bread: If you have any leftover rustic bread, toast it up and serve it alongside the soup for dipping.

Wine Pairing

For wine pairings, choose a light to medium-bodied red wine such as Pinot Noir or Chianti to complement the acidity of the tomatoes and the depth of the truffle oil. If you prefer white wine, a Crisp Sauvignon Blanc works well to balance the richness of the soup.

Tips for Success

1. Bread Choice: Use rustic bread such as sourdough or a hearty country loaf. Stale bread works best as it absorbs the liquid and becomes tender without falling apart. Fresh bread may become too soggy and dissolve too quickly.

2. Adjusting Consistency: Depending on how thick or thin you prefer your soup, you can add more vegetable stock. For a thicker consistency, allow the bread to cook down more before adding additional stock.

3. Enhance the Truffle Flavor: If you’re a fan of truffle flavor, consider adding a bit more Giorgio Black Truffle Extra-Virgin Olive Oil when serving. You can also garnish with freshly shaved parmesan or pecorino cheese for an extra layer of flavor.

4. Make Ahead: This soup tastes even better the next day as the flavors continue to develop. If you’re preparing it in advance, store it in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding more stock if necessary to thin the soup.

5. Customize Your Soup: Feel free to personalize the recipe by adding other herbs such as thyme or oregano, or even a dash of balsamic vinegar for added depth of flavor.

Conclusion

This Truffle Pappa al Pomodoro is an unforgettable dish that brings together the warmth and heartiness of traditional Italian comfort food with the luxurious, earthy flavors of Giorgio Black Truffle Extra-Virgin Olive Oil. The creamy, tomato-infused bread base, enhanced by fresh basil and aromatic garlic, is the ultimate comfort food with a sophisticated twist. Perfect as a starter or a main, this recipe is sure to impress your guests and become a cherished dish in your culinary repertoire.

For more premium truffle products and recipe inspiration, visit Giorgio Truffle Shop and explore their range of truffle oils, sauces, and gourmet truffle-infused delicacies.