Pats Tomato Bread Soup Recipes

TOMATO-BREAD SOUP

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.

TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO

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.

PAPPA AL POMODORO (TOMATO BREAD SOUP)

Steps:

• Place the bread in 1 quart of water until thoroughly soaked. Drain and squeeze out as much water as possible. Set aside.
• Heat the olive oil in a skillet and add tomatoes, carrot, onion, celery, parsley, and basil. Let simmer for a few minutes. Crumble the bread into the skillet, stirring frequently. Add 1 cup of water and let simmer about 25 minutes. Drizzle with olive oil before serving.

TUSCAN TOMATO SOUP (PAPPA AL POMODORO)

Steps:

• Heat 3 tablespoons olive oil in a large saucepan over medium heat; add chopped onion, chopped carrot, and chopped celery. Cook until softened, stirring often, about 15 minutes. Stir in tomato passata and milk. Season with salt, cover and simmer tomato sauce until flavors are well combined, 20 minutes.
• Combine whole onion, whole carrot, and whole celery stalk in a stockpot; cover with water and bring to a boil. Simmer for 15 minutes. Strain vegetables and keep stock warm.
• Stir 1 1/2 cups stock into tomato sauce. Add stale bread; stir and set aside for 15 to 20 minutes to allow the bread to soften.
• Combine tomato-bread mixture, 1 1/4 cups grated Parmesan cheese, and 1 teaspoon of olive oil in a blender; blend until mixture has consistency of a mousse.
• Ladle soup into bowls and serve with shaved Parmesan cheese and drizzled with remaining olive oil. Garnish with basil leaves.

PAPPA AL POMODORO (ITALIAN BREAD AND TOMATO SOUP)

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

Steps:

• Spread bacon in a soup pot over medium heat, and brown. Using a slotted spoon, move bacon to a bowl, and pour off fat from pot. Return pot to heat, and sprinkle in the olive oil, onions, garlic and a pinch of salt. Stir to coat, and cook for 10 minutes. Sprinkle in the sugar and continue cooking until onions are silky and well caramelized.
• Add tomatoes and broth and bring to a simmer. Cook for a few minutes, then stir in bacon, oregano and rosemary. Season to taste with salt.
• Lay a piece of toasted bread in each of four warmed bowls. Ladle soup on top; bread should rise to surface. Sprinkle cheese on top, season with coarsely ground black pepper, and serve.

TUSCAN BREAD AND TOMATO SOUP (PAPPA AL POMODORO)

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.

BREAD AND TOMATO SOUP (PAPPA AL POMODORO)

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.

BREAD AND TOMATO SOUP

Steps:

• 1. Heat the oil in a large, deep saucepan over low heat.
• 2. Sauté the garlic until just fragrant, then add the bread, stirring until all the oil is absorbed and the bread is toasted.
• 3. Add the tomatoes, stock, basil, and salt.
• 4. Bring to a boil, then reduce heat. Simmer until the bread breaks down, about 20 minutes. Remove the garlic and serve.