TUSCAN TOMATO SOUP RECIPE (PAPPA AL POMODORO)
Pappa al Pomodoro - a rustic Tuscan tomato bread soup made with day old bread, tomatoes and herbs.
Provided by Florentina
Categories Soup
Time 45m
Number Of Ingredients 11
Steps:
- In a medium size heavy bottom pot add a good lug of olive oil.
- Add the onions and red pepper flakes and sauté together for about 5 minutes until translucent. At this point stir in the rosemary and garlic and give it a good stir.
- Crush the tomatoes with your hands and add them to the pot. Pour in the vegetable stock and bring your tomato soup to a gentle simmer. Cook on low flame for 25 minutes.
- Adjust seasonings to taste with sea salt and set aside.
Nutrition Facts : Calories 451 kcal, Carbohydrate 66 g, Protein 12 g, Fat 15 g, SaturatedFat 2 g, Sodium 1962 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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
PAPPA AL POMODORO SOUP
This Italian store-cupboard meal is a wonderful way to make a loaf of stale bread stretch further. It's also brilliantly quick to put together - enjoy!
Provided by Jamie Oliver
Categories Lunch & dinner recipes Tomato Bread Lunch & dinner recipes Store cupboard recipes Cheap & cheerful
Time 21m
Yield 4
Number Of Ingredients 7
Steps:
- Peel and finely slice the garlic, and place in a large pan on a medium heat with 1 tablespoon of olive oil, stirring regularly.
- Pick the baby basil leaves into a bowl of cold water for later, then pick the rest of the leaves into the pan.
- Before the garlic starts to colour, add the tomatoes and 2 tins' worth of water, season with sea salt and black pepper, and bring to the boil, gently mashing the tomatoes.
- Tear in the stale bread, stir, then leave to simmer on a low heat for 5 minutes, or until thick and delicious.
- Finely grate and stir in the Parmesan, then taste and season to perfection.
- Dish up, sprinkle over the reserved baby basil leaves and drizzle each bowlful with 1 tablespoon of good extra virgin olive oil. Heaven.
Nutrition Facts : Calories 464 calories, Fat 27.4 g fat, SaturatedFat 5.4 g saturated fat, Protein 13.3 g protein, Carbohydrate 44 g carbohydrate, Sugar 9.9 g sugar, Sodium 1.3 g salt, Fiber 3.8 g fibre
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 (TUSCAN BREAD SOUP)
I made Dark Tuscan Bread (Pane Toscano Scuro) Recipe #85123 , and I needed a recipe to use up the stale bits. I made this soup and it was lovely and such a handy way to use up stale bread! Just thinking about it is making my mouth water. You can use any bread you like, but a tuscan bread is the best.
Provided by Cynna
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium pot over medium-high heat, add olive oil and crushed garlic.
- When the garlic flavors infuse oil, add the red pepper flakes being careful not to burn them.
- Add the whole can of tomatoes into the pot, then using a spatula cut the tomatoes into chunks.
- Add salt and ground black pepper, to taste.
- (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.)
- Add water and stir.
- With your hands, pull the bread into bite-sized chunks, then add them to the pot.
- "Toss" (do not stir) bread chunks in to the soup.
- Add basil leaves.
- Serve hot and enjoy!
Nutrition Facts : Calories 398.7, Fat 22.9, SaturatedFat 3.4, Sodium 464.8, Carbohydrate 42.9, Fiber 4.2, Sugar 7.8, Protein 7.2
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.
TUSCAN BREAD SOUP: PAPPA AL POMODORO
Steps:
- In a medium pot over medium-high heat, add olive oil and crushed garlic. When the garlic flavors infuse oil, add the crushed peppers being careful not to burn them. Add the whole can of tomatoes into the pot, then using a wooden spatula cut the tomatoes into chunks. Add salt and ground black pepper, to taste. (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.) Add water and stir. With your hands, pull the bread into bite-sized chunks, then add them to the pot. "Toss" (do not stir) bread chunks in to the soup. Add basil leaves, lightly toss, serve.
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TUSCAN BREAD & TOMATO SOUP (PAPPA AL POMODORO) - …
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.
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.
PAPPA AL POMODORO RECIPE - JOE SPONZO | FOOD & WINE
From foodandwine.com
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.
- Peel and halve the tomatoes crosswise. Working over a mesh strainer set over a large bowl, pry out the seeds and press the tomato juice and pulp through the strainer. Discard the seeds. Coarsely chop the tomatoes.
- Wipe out the pot and heat the 1/2 cup of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 6 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and crushed red pepper and season with salt. Cover partially and simmer over moderately high heat until the tomatoes have cooked down, about 30 minutes.
- Add the bread and the reserved tomato juices to the soup and cook, mashing the bread until fully incorporated, and season with salt. Stir in the basil leaves. Spoon the soup into shallow bowls, drizzle lightly with olive oil, top with a dollop of ricotta and serve right away.
TUSCAN PAPPA AL POMODORO (TOMATO AND BREAD SOUP) …
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5/5 (2)Occupation Senior Culinary DirectorCuisine ItalianTotal Time 40 mins
PAPPA AL POMODORO | TRADITIONAL VEGETABLE SOUP FROM ...
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PAPPA AL POMODORO (TUSCAN BREAD & TOMATO SOUP RECIPE)
From norecipes.com
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.
- Add the cubed bread and continue to saute until the bread has soaked up all of the oil, and it's gotten nice and crusty around the edges.
- Add the diced tomatoes and puree and add about 1/3 cup of water to the bottle or can and pour this in as well.
- Tear in the basil leaves and mix everything together once before covering the pot with a lid and turning down the heat to low. Allow this to gently simmer for about 10 minutes. If you start heating the porridge sizzle, you may need to add a bit more water to keep it from burning.
PAPPA AL POMODORO, THE TUSCAN TOMATO BREAD SOUP - JULS ...
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5/5 (1)Estimated Reading Time 4 minsServings 4
- Chop finely the onion, the carrot and the celery and brown them lightly with a few tablespoons of extra-virgin olive oil in a large pot.
- When the chopped vegetables are soft, pour in the tomato purée and let it simmer for about 15 minutes on low flame, covered.
- Squeeze the stale bread with your hands to remove all the water and crumble the bread into the tomato sauce. Stir well.
PAPPA AL POMODORO - AUTHENTIC TUSCAN RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Category SoupAuthor Mike BenayounTotal Time 55 mins
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 (ITALIAN BREAD SOUP) - INSIDE THE RUSTIC ...
From insidetherustickitchen.com
5/5 (5)Calories 297 per servingCategory Soup
- Add the olive oil to a large pot on a medium/low heat. Finely chop the garlic and add to the pot with the chili flakes, sauté the garlic for 30 seconds, don't let it brown.
- Add the pureed tomatoes and bring to a boil. Once boiling add the vegetable stock, bring back to a boil then reduce the heat to a simmer. Let the soup simmer gently, uncovered for 15 minutes.
- Roughly chop a little basil and add it to the soup. Finely slice the bread and add that too, very gently push the bread down without breaking it apart into the soup, don't worry if it's not all covered. Remove from the heat and let it rest, covered for 1 hour.
- Stir the soup to break up the bread into a porridge/oatmeal like consistency. Adjust the texture with a little vegetable stock if it's too thick. Serve warm or at room temperature.
PAPPA AL POMODORO - TUSCAN TOMATO & BREAD SOUP | ITALIAN ...
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Category Soups & StewsCalories 732 per serving
TOMATO BREAD SOUP - PAPPA AL POMODORO | BUONA PAPPA
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Reviews 2Estimated Reading Time 3 mins
TUSCAN PAPPA AL POMODORO (ITALIAN BREAD SOUP) | GIADZY
From giadzy.com
5/5 (1)Category Main CourseAuthor Giada De LaurentiisCalories 424 per serving
- Heat a medium Dutch oven over medium-high heat. Add the olive oil and pancetta to the pot, and cook until brown and crispy, about 4 minutes. Remove the pancetta to a paper towel–lined plate to drain. Add the onion, carrot, garlic, and red pepper flakes to the pan with the drippings. Reduce the heat to medium and cook, stirring often, for 1 minute, or until fragrant. Add the salt, tomatoes, chicken broth, and bread, and stir to combine. Nestle the basil sprigs and cheese rind in the mixture and bring to a simmer.
- Reduce the heat to maintain a gentle bubble. Stir in the drained pancetta. Cook for 25 minutes, stirring often to help break apart the bread and prevent the Parm rind from sticking to the bottom of the pot. Add up to an extra cup of broth, as needed, if the soup gets too thick. Remove and discard the onion, carrot, and cheese rind. Stir in 1 cup of the grated Parmigiano-Reggiano.
- To serve, ladle the soup into bowls and garnish with a sprinkling of Parmigiano-Reggiano, a drizzle of extra-virgin olive oil, and the chopped basil.
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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From feedmephoebe.com
Servings 6Estimated Reading Time 5 mins
- In a blender or food processor, puree the tomatoes until smooth. Set aside. Alternatively, you can begin with canned diced tomatoes and skip this step, but the whole taste better!
- In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil over a medium flame. Add the onions, carrot and fennel. Sauté, stirring occasionally, until the vegetables are soft and beginning to brown, about 8 minutes. Stir in the garlic, salt, red pepper flakes and 2 ½ cups of the bread. Cook for two minutes more, until fragrant.
- Carefully pour in the tomatoes and vegetable broth. Bring to boil over high heat, then reduce to medium-low and simmer until the soup has thickened slightly and the bread is completely soft, about 40 minutes.
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 RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
5/5 (1)Category Main CourseServings 6Total Time 1 hr 30 mins
- With the tip of a knife, cut a cross in the bottoms of the tomatoes and plunge them into boiling water for less than 1 minute, then drain them, peel them and run them through a food mill.
- Rub the bread slices with 1 clove garlic. In a large saucepan, spread a layer of the stale bread, cover it with part of the tomato sauce, then add another layer of bread and another layer of tomatoes.
- Drizzle with 5 tablespoons extra-virgin olive oil, sprinkle with a pinch of sugar and a pinch of salt and add a grind of pepper, a few basil leaves and 3 ladles of hot broth.
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.
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