TUSCAN BREAD AND TOMATO SOUP (PAPPA AL POMODORO)
Pappa means pap, which is what this soup is. If you ever needed proof that stale bread needn't go to waste, this soup is it. And this stale bread recipe can be made with canned tomatoes, so you can make it throughout the year. When the weather is hot, you can serve this at room temperature.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- If your bread is too hard to cut, douse it with water first. Then remove the crusts and cut into cubes. You should have about 7 cups.
- Heat the oil in a large, heavy soup pot over medium-low heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant. Add the tomatoes, tomato paste, sugar, red pepper flakes, and salt and pepper, and cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes. Taste and adjust seasoning.
- Stir the bread cubes into the tomatoes. Add the water, half the basil, and about 1 teaspoon salt. Bring to a simmer and simmer, stirring and mashing the bread, for about 10 minutes, until the soup is thick, like oatmeal. Stir in the remaining basil, taste and adjust seasoning. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 903 milligrams, Sugar 9 grams, TransFat 0 grams
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.
BREAD AND TOMATO SOUP (PAPPA AL POMODORO)
This Tuscan soup is a good way to use a bumper crop of tomatoes and basil, as well as any leftover bread. The bread soaks up the flavorful liquid as it cooks, becoming soft and lending body.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine; cook until reduced to 1/4 cup, about 10 minutes.
- Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread; cook, stirring occasionally, 20 minutes. Season with salt and pepper; cook 10 minutes more. Add remaining basil; cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.
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
NO-COOK BLENDER TOMATO SOUP RECIPE
You thought making tomato soup was easy? It's even easier if you've got a high-powered blender. Just dump in the ingredients, turn it on, and let friction do the work for you. This soup gets a rich, creamy texture from the emulsion of olive oil and white bread, without a drop of dairy fat added to it.
Provided by J. Kenji López-Alt
Categories Soups and Stews Soup
Time 5m
Yield 3
Number Of Ingredients 10
Steps:
- Combine olive oil, garlic, onion, oregano, red pepper flakes, bread, tomatoes and their juices, and water or stock in the jar of a high-powered blender . Turn blender on to low speed and slowly increase speed to maximum. Blend until soup is steaming hot and completely smooth, about 4 minutes. Season to taste with salt and pepper. If an even smoother soup is desired, press through a fine-mesh strainer or chinois before serving. Serve immediately garnished with herbs and drizzled with olive oil, or chill and serve cold. (Once chilled, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency s reached.)
Nutrition Facts : Calories 279 kcal, Carbohydrate 21 g, Cholesterol 2 mg, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, Sodium 806 mg, Sugar 10 g, Fat 20 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g
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TUSCAN BREAD & TOMATO SOUP (PAPPA AL POMODORO) - ITALIAN ...
From italianrecipebook.com
Servings 2Estimated Reading Time 3 minsCategory SoupTotal Time 45 mins
- Start by toasting stale bread in the oven or on the grill until slightly brown.In the oven: for 7-10 minutes at 400FOn the grill: for a few minutes on each side.Once ready, let cool lightly. Rub each piece with garlic clove.
- In a large skillet pan add a splash of oil oil. Place bread pieces evenly.Add tomato sauce, diced tomatoes and vegetable or meat stock.If tomato sauce is not sweet enough add 1 tbsp of sugar.
- Let simmer for 30-40 minutes, stirring occasionally and breaking bread into smaller pieces.Soup is ready ready when bread and tomatoes become one completely mushy mix.
BREAD & TOMATO SOUP (PAPPA AL POMODORO) - JAMIE OLIVER
From jamieoliver.com
Servings 4Total Time 50 minsCategory StartersCalories 516 per serving
- Preheat the oven to 180ºC/350ºF/gas 4.Peel and finely slice the garlic, then pick the basil leaves, finely slicing the stalks.Prick the cherry tomatoes and place in a roasting tray, scatter over one of the sliced garlic cloves and a quarter of the basil leaves.
- Drizzle with extra virgin olive oil, sprinkle with sea salt and black pepper, toss to coat, then roast for 20 minutes to intensify the flavour.Meanwhile, heat a lug of oil in a large pan, add the remaining garlic and the basil stalks and fry for 1 minute, or until softened.
- Bring to the boil, then reduce to a simmer for 15 minutes.Tear in the bread up, mix well and season to taste.
PAPPA AL POMODORO | TUSCAN TOMATO AND BREAD SOUP - RECIPES ...
From recipesfromitaly.com
4.7/5 (9)Total Time 1 hr 5 minsCategory Soup RecipesCalories 137 per serving
- Cut the bread into pieces, rub them with a clove of garlic then cut into smaller chunks. Arrange the bread on the bottom of a saucepan.
- In a bowl, pour the tomato passata or crush the peeled tomatoes. Add 1 cloves of garlic, peeled and lcut in half. Let it flavour the tomatoes for a few minutes. Pour a little bit of extra virgin olive on the bread to flavour it.
- Cover the pieces of bread with 2 or 3 tablespoons of tomato passata. Continue in the same order, alternating a layer of bread + oil and one of tomato. Leave the garlic in the soup.
- Finally, at the last layer, add the basil leaves cut into small pieces with your hands, the sugar and a pinch of fine salt. Cover with two ladles of vegetable broth.
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PAPPA AL POMODORO (TOMATO BREAD SOUP) - SAVORY SIMPLE
From savorysimple.net
Reviews 15Category SoupCuisine ItalianTotal Time 1 hr 25 mins
- In a large Dutch oven or heavy bottom stockpot, heat the olive oil over medium heat. Add the onions, carrots, and garlic, stirring to coat. Cook for approximately 10 minutes, stirring periodically, until the vegetables are soft and fragrant. Add the ciabatta cubes and cook for an additional 5 minutes until soft.
- In a blender or food processor, pulse the tomatoes and all juices from the can until slightly broken down but still textured.
- Add the tomatoes, stock, wine, basil, salt and pepper to the soup, stirring to combine. Bring the mixture to a boil and then immediately reduce the heat to low. Simmer, uncovered or partially covered, for 45-60 minutes.
- While the soup is simmering, preheat the oven to 375 degrees. Line a large baking sheet with aluminum foil. Place the ciabatta and pancetta on the baking sheet and top with the olive oil. Toss to combine and spread in a single layer. Sprinkle salt and pepper on top and bake for 15-25 minutes, stirring halfway through, until the ingredients are crispy. Set aside.
PAPPA AL POMODORO (BREAD AND TOMATO SOUP)
From afamilyfeast.com
Reviews 15Estimated Reading Time 3 minsServings 6-8Total Time 30 mins
- In a medium to large Dutch oven or heavy bottomed pot, slowly bring up the oil to a medium heat and add the garlic. Sauté for just one minute and add the tomatoes, basil and pepper. Cook for five minutes over a medium heat then add the salt.
- Add the brodo, bring up to hot and cook just a few minutes longer. Add the bread, stir and cover. Cook ten minutes covered over very low heat.
- Remove the soup from the heat and serve immediately with olive oil drizzled over each bowl along with freshly grated Parmesano Reggiano.
PAPPA AL POMODORO (TUSCAN BREAD SOUP) - PINCH AND SWIRL
From pinchandswirl.com
5/5 (7)Total Time 55 minsCategory Main Course, SoupCalories 419 per serving
- Heat olive oil a large saucepan over medium heat until shimmering. Add garlic and onion; cook and stir until softened, about 5 minutes (add a pinch of salt if you like to help sweat the onions). Stir in stock and tomatoes; bring to boil. Reduce heat and simmer gently 20 minutes, stirring occasionally.
- Turn off heat and stir in torn bread and basil leaves, pressing bread into liquid with a spoon to fully saturate. Season to taste with salt and pepper. Let stand 20 minutes.
- Stir or whisk soup vigorously until it has a porridge-like consistency. Taste and adjust seasoning if necessary. Ladle into 4 soup bowls and drizzle generously with olive oil. Garnish with fresh basil if desired and serve.
PAPPA AL POMODORO (TUSCAN TOMATO BREAD SOUP) - …
From familystylefood.com
5/5 (3)Total Time 40 minsCategory Soup And StewCalories 158 per serving
- Put half of the bread cubes in a blender along with the water, 1/4 cup olive oil, garlic and 1/2 teaspoon salt. Blend to form a smooth paste.
- Heat 2 tablespoons olive oil in a large pot and place over medium heat. Add the onion and a pinch of salt and cook until onion is very soft, but not browned.
- Add tomatoes, sugar, 1 teaspoon salt and black pepper to taste. Bring to a slow simmer. Continue cooking tomatoes until they become very soft, about 25 minutes. Using a wooden spoon, mash the tomatoes into a coarse puree.
- Add the bread mixture to the tomatoes and stir. If the soup seems very thick, add a little bit more water to thin it out. The texture should be dense and creamy, but still spoonable. Cook for a few minutes, then remove from the heat.
PAPPA AL POMODORO RECIPE - JOE SPONZO | FOOD & WINE
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5/5 Total Time 1 hrServings 6
- Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut a slit in the base of each tomato. Add the tomatoes to the boiling water and blanch just until the skins start to split, about 10 seconds. Transfer the blanched tomatoes to the ice water to cool.
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MY BEST PAPPA AL POMODORO, THE TUSCAN TOMATO BREAD SOUP ...
From en.julskitchen.com
5/5 (3)Category First CourseCuisine TuscanTotal Time 45 mins
- First, peel the tomatoes: your pappa al pomodoro will be much more velvety and you won't find the tomato skins underneath your teeth. Plunge the tomatoes for 30 seconds in a pot of hot boiling water, then move them with a slotted spoon into a bowl of cold water. This will help you skin the tomatoes. Once peeled, collect the tomatoes in a bowl and squash them with your hands.
- Cover the bottom of a pot with extra virgin olive oil, add the finely chopped garlic and dried chili pepper, according to your taste. Cook te garlic on low flame until fragrant and golden, then add the peeled tomatoes. Cook the tomatoes on low heat for about twenty minutes, until they start to collapse into a sauce.
- In the meantime, dip the slices of stale bread in cold water. When they have soaked up enough water to become soft again, squeeze them in between your hands to remove all the excess water and crumble them into the tomato sauce. Add a cup of hot water.
- Season with salt and cook on low flame for about ten minutes, stirring vigorously from time to time with a whisk to give the pappa al pomodoro its typical creamy texture.
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Reviews 7Total Time 20 minsCategory Sides, Soups & StewsCalories 279 per serving
- Heat a frying pan over medium heat until hot and add the olive oil, garlic, and red onions. Saute until they're translucent and tender, but not so long that they brown.
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