TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO
Provided by Anne Burrell
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
- Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
- Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.
Nutrition Facts : Calories 314 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 731 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams
PAT'S TOMATO BREAD SOUP
My Aunt Pat who lived in New York used to run an Italian Deli business. This is one of her simple recipes.
Provided by Chef TraceyMae
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put olive oil in a soup pot and add crushed garlic and bread.
- Saute bread until golden.
- Add beef broth and tomatoes.
- Cover and simmer for 30 minutes.
- Remove cover and simmer an additional 40 minutes.
- Just before serving, add fresh basil leaves or spinach leaves.
- Cooking time is approximate.
Nutrition Facts : Calories 233.4, Fat 19.3, SaturatedFat 2.7, Cholesterol 0.5, Sodium 515, Carbohydrate 12.9, Fiber 1.4, Sugar 2.8, Protein 3.5
PAPPA AL POMODORO (ITALIAN BREAD AND TOMATO SOUP)
This is a stick-to-your-ribs soup that is homey and delicious. You not only economize with this recipe by using up your stale bread deliciously, you also prepare an international treat that few know about and really needs more recognition. Please note that this could easily be turned into a vegetarian recipe by using vegetable broth.
Provided by evelynathens
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the garlic and onion in olive oil with the chili pepper until the garlic has lightly browned and the onion is just getting golden; add the tomato; season with salt; add half the basil leaves torn into tiny pieces; crush the tomatoes with the back of a wooden spoon and stir; cook until the tomatoes fall apart (about 20 minutes).
- Put the bread into the sauce; the bread will soak up the sauce and it will get quite thick; add enough stock to soften the bread and to make it liquidy; add the remaining basil and cook until the bread becomes a kind of mush (this is called'pappa').
- Serve, sprinkling with parmesan cheese and a drizzle of extra virgin olive oil over each serving.
TOMATO AND BREAD SOUP
Make and share this Tomato and Bread Soup recipe from Food.com.
Provided by Steve Sickenberger
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes.
- Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften.
- Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden.
- Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.
- Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally.
- Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.
TOMATO BREAD
I enjoy making homemade bread with this recipe. When I make toasted cheese sandwiches with this bread, it's just like eating pizza.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
TOMATO-BREAD SOUP
This simple tomato soup with olive oil, day-old bread, and fresh basil leaves is a perfect way to use up very ripe tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large saucepan or Dutch oven, heat oil over medium-high. Add onion, season with salt and pepper, and cook, stirring often, until soft, about 10 minutes. Add garlic and pinch of red-pepper flakes (if using) and cook until fragrant, 1 minute. Add tomatoes and cook, stirring often, until they begin to break down and release their liquid, 5 minutes.
- Add 3 cups water and season with salt and pepper. Bring to a boil, then add bread and stir to combine. Reduce heat to low, cover, and simmer until bread is soft and soup thickens, about 15 minutes. Season to taste with salt and pepper.
- To serve, divide soup among serving bowls, drizzle with a little oil, and top with basil leaves.
Nutrition Facts : Calories 218 g, Fat 10 g, Fiber 3 g, Protein 4 g
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