Pappa al Pomodoro

This gluten-free Pappa al Pomodoro is made with just 5 ingredients, not including oil, salt, and pepper. Essentially tomato soup thickened with gluten-free bread, this is a simple and satisfying dish.

5 from 1 vote Print Recipe

Pappa al Pomodoro

Prep Time10 minsCook Time15 minsTotal Time25 mins Course: Main CourseCuisine: Italian Servings: 4 Calories: 302kcal Author: Carol Kicinski

Ingredients

• ▢ 1 tablespoon (15 mL) olive oil, plus more for drizzling
• ▢ 1 bunch fresh basil
• ▢ 4 cloves garlic , thinly sliced
• ▢ 1 (28-ounce/794-gram) can plum tomatoes, undrained
• ▢ 8 ounces (228 g) gluten-free vegan bread, torn into pieces
• ▢ ½ cup (50 g) grated dairy-free Parmesan-style shredded cheese alternative, plus more for serving
• ▢ Kosher or fine sea salt , to taste
• ▢ Freshly ground black pepper , to taste

US Customary - Metric

Instructions

• ▢ Heat oil in a large pot over medium heat. Save some basil for garnish and add the rest to the pan with the garlic. Stir and cook for about 30 seconds. Add the canned tomatoes along with 1 can full of water. Bring to a boil, gently mashing the tomatoes. Add the bread and cook, stirring for 5 minutes or until thickened. Stir in the shredded cheese alternative. (This is a thick soup but if you prefer it thinner, you can add some more water to thin it out.) Season to taste with salt and pepper.
• ▢ Serve with a drizzle of olive oil, the reserved basil, and some more cheese alternative.

Nutrition

Nutrition Facts Pappa al Pomodoro Amount Per Serving Calories 302 Calories from Fat 108 % Daily Value* Fat 12g18%Saturated Fat 2g10%Cholesterol 23mg8%Sodium 333mg14%Potassium 493mg14%Carbohydrates 40g13%Fiber 4g16%Sugar 10g11%Protein 8g16% Vitamin A 2006IU40%Vitamin C 28mg34%Calcium 176mg18%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.