Selland Family Pappa al Pomodoro

We made it with our Calivirgin Extra Virgin Olive Oil

Course: Entreé

Servings: 12

Prep Time: 20 min

Total Time: 45 min



  • 1 cup Calivirgin Extra Virgin Olive Oil
  • 2 yellow onions, julienne
  • 1/4 cup garlic cloves, crushed
  • 1/2 teaspoon chili flake
  • 1/2 teaspoon fennel seed
  • 1 ounce basil leaves
  • 5 over ripened tomatoes, quartered
  • 2 tablespoons kosher salt
  • 2 cups chicken stock
  • 1 cup sourdough baguette cut into 1 inch cubes


  1. In a large pot, sweat onions, garlic, chili flakes, fennel seed and basil leaves in the olive oil over medium-low heat until soft and translucent.
  2. Add tomatoes, salt and stock and bring it to a simmer.
  3. Add bread and cook for another 20 minutes.
  4. Pass soup through food mill (or large die ricer) and stir well.
  5. Garnish with saba (or Calivinegar Barrel-Aged Balsamic) and micro basil.
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Calivirgin Premium Extra Virgin Olive Oil


Recipe by Randall Selland of Selland's Family Restaurants | Ella • The Kitchen • Selland's Market

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