Italiantomatosoup Recipes

PAPPA AL POMODORO / CLASSIC ITALIAN TOMATO SOUP

Steps:

• Heat the oil in a large stock pot over medium heat. Add the onions, carrots, fennel, and garlic. Cook over medium-low heat for 10 minutes, until tender.
• Add the ciabatta cubes and cook for 5 more minutes.
• Place the tomatoes in the bowl of a food processor fitted with a steel blade and process until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 T salt, and 1 1/2 t pepper.
• Bring the soup to a boil, lower the heat and allow to simmer, partially covered for 45 minutes.
• MEANWHILE: Preheat oven to 375°F.
• TOPPING:.
• In a large bowl, put the reserved ciabatta bread cubes, pancetta and whole basil leaves in the bowl and drizzle with olive oil. Toss to coat.
• On a lined sheet pan large enough for all ingredients, place the ingredients in a single layer, Be sure the basil leaves are flat. Sprinkle with salt and pepper.
• Bake until the cubes are toasted, pancetta crispy and basil leaves turn dark & crisp. This may take 15-20 minutes.
• Check on your soup. If the soup is too lumpy for you you can smash with a wooden spoon, potato masher or use a submersion blender to break up the bread cubes. Alternately you can puree in batches in a food processor or blender. Blend to desired consistency. I prefer a more rustic presentation.
• *Take care to only fill the blender or food processor 1/3 when you puree HOT soup.
• Turn up the heat to rewarm if necessary. At this point check for seasoning. Add more salt and pepper as needed.
• Stir in parmesan cheese, top with basil leaf, pancetta and bread cubes.
• Freezes well.

AMAZING ITALIAN TOMATO SOUP

Steps:

• Brown and drain your ground beef. Set it aside in a covered bowl until ready to use.
• Chop your onions, celery, and garlic finely.
• Slice your tomatoes discarding the end pieces.
• Lightly spray the bottom of a 5 quart (or larger) stewpot with cooking spray. Saute your onions, celery, and garlic until the celery is fork-tender.
• Add your chicken broth. If you prefer your soup with a thicker consistency, reduce the amount of chicken broth, or increase the amount of fire roasted tomatoes.
• Bring to a gentle boil, then add all other ingredients EXCEPT the ground beef. Continue to boil about 5 minutes.
• Reduce heat to simmer and add your browned ground beef. Omit the groud beef if you want a vegetarian soup.
• Cover and simmer for 15-20 minutes. Add salt, pepper, and more Italian Seasoning to suit your taste preferences.
• Serve with a variety of toppings on the side which your guests can add on their own. Shredded Italian cheeses, grated Parmesan Cheese, Chopped Spring Onions, and Seasoned Bread Crumbs work well.
• Your guests will think you were born in Sicily as they warm up their taste buds with a bowl of your soup.

ITALIAN TOMATO SOUP A LA MAMA

Steps:

• Heat the butter in a pan. Add onion and green pepper, cover and cook for 5 minutes. Add flour and stir.
• Add stock, tomatoes and tomato puree. Simmer for 15 minutes. Puree soup and pass through a sieve.
• Return to pan, season with salt and pepper. Add pasta 10 minutes before serving. Simmer and stir occasionally. Add horseradish before serving.
• Garnish with sour cream and parsley. Serve immediately.