There tomato soup it is one of the most famous dishes in Italy, typical of Tuscany. The recipe was born towards the mid-eighteenth century, when the tomato began to be used in cooking after being exported by travelers to America. Tomato soup was thought of as a very poor dish, to be prepared with stale bread and vegetable broth, to feed the farmers. At the beginning of the twentieth century this dish found national fame thanks to the novel “Gian Burrasca’s newspaper” by Luigi Bertelli, a writer known under the pseudonym of Vamba, who very often mentions tomato soup. The success was confirmed by the seventies song of Rita Pavone, “Long live pappa col tomato”. In short, a dish that tells and intersects multiple stories. To prepare it you will need a few ingredients and a few minutes! And if you are passionate about Tuscan dishes, also try the Livorno-style cod.

Preparation

1

Wash the tomatoes with plenty of running water, then place them on a cutting board and cut them first into slices and then into cubes.

2

Pour two tablespoons of extra virgin olive oil and the previously peeled garlic cloves into a pan with high sides. Brown for 2 minutes, then add the diced ripe tomatoes. Add the salt, cover with a lid and cook for 10 minutes over medium heat.

3

Slice the Tuscan bread and cut it into cubes. If you can’t find Tuscan bread, any type of unsalted bread will do. In a second pan, pour a spoonful of oil and turn the heat on to medium-high heat.

4

Toast the bread in the hot pan for a few minutes, then turn off the heat. When the tomatoes have cooked for 10 minutes, recover and remove the two cloves of garlic, then add the bread and the vegetable broth.

5

Cook over low heat until the broth is completely absorbed. It will take you about 10 minutes. Turn off the heat and add a few washed and dried basil leaves.

Tips and tricks

Tomato soup is even better if left on rest for a few hours at room temperature. In this way the bread will absorb the broth and become particularly creamy. Before serving it you can heat it again on the stove and add a little olive oil.

Choose gods very ripe tomatoes for your tomato soup. We do not recommend choosing cherry tomatoes, it is better to opt for sweet or ribbed vine tomatoes.

Tomato soup contains a few simple ingredients, but for its perfect success it is necessary to choose them best quality. Get yourself some Tuscan bread, which you can find in the best supermarkets, if you are not in Tuscany.

storage

Tomato soup can be stored in the refrigerator, in an airtight container, for a maximum of 1 day.