Tuscan Bread And Tomato Soup Recipes

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TUSCAN BREAD AND TOMATO SOUP (PAPPA AL POMODORO)



Tuscan Bread and Tomato Soup (Pappa al Pomodoro) image

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

1 pound stale country bread
2 tablespoons extra virgin olive oil
1 small onion, chopped
2 to 3 garlic cloves (to taste), minced
1 1/2 pounds ripe tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can, with juice
1 tablespoon tomato paste
Pinch of sugar
Pinch of sugar
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground pepper
4 cups water
2 to 3 tablespoons slivered fresh basil

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

TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO



Tuscan Tomato and Bread Soup - Pappa al Pomodoro image

Provided by Anne Burrell

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Extra virgin olive oil, plus high quality finishing oil, for garnish
1 large red onion, diced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, smashed and finely chopped
1 cup white wine
2 pounds ripe summer tomatoes, diced
10 basil leaves, half whole and half cut into chiffonade
2 cups tomato juice
2 cups day-old Italian bread, crusts removed and cubed
1/2 cup grated Parmigiano-Reggiano

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

TUSCAN TOMATO & BREAD SALAD



Tuscan Tomato & Bread Salad image

Provided by Ina Garten

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cherry or grape tomatoes, halved through the stem
1 pound fresh mozzarella, 3/4-inch diced
2 teaspoons minced garlic (2 cloves)
1 teaspoon good Dijon mustard
1/4 cup good red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup plus 1/3 cup good olive oil
1/2 pound sourdough bread, crusts removed and 3/4-inch diced
20 fresh basil leaves, julienned

Steps:

  • Place the tomatoes and mozzarella in a large bowl. Put the garlic, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-cup glass measuring cup and slowly whisk in the 1/2 cup of olive oil. Set aside.
  • Heat the remaining 1/3 cup of olive oil in a large (12-inch) saute pan until hot but not smoking. Add the bread cubes and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Saute over medium to medium-high heat for 5 to 8 minutes, tossing occasionally, until the bread is evenly browned and crisp. Add the warm bread to the tomatoes and mozzarella. Add enough of the vinaigrette to moisten all the ingredients. Add the basil, sprinkle with salt and pepper, and toss carefully, adding more vinaigrette if necessary. Serve at room temperature.

TUSCAN TOMATO SOUP (PAPPA AL POMODORO)



Tuscan Tomato Soup (Pappa al Pomodoro) image

Known in Tuscany and all over Italy as Pappa al pomodoro, this thick soup is made with tomatoes, Parmesan, and day-old bread. You can use this soup as base for a more gourmet dish, adding grilled fish or prawns on top.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
4 cups passata (crushed tomatoes)
2 tablespoons milk
salt
1 onion, peeled
1 carrot
1 stalk celery
4 cups water
8 cups stale Italian bread, crumbled
1 ¼ cups grated Parmesan cheese
1 tablespoon extra-virgin olive oil, divided
2 tablespoons Parmesan cheese, shaved
5 leaves chopped fresh basil

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.

Nutrition Facts : Calories 561.3 calories, Carbohydrate 65.7 g, Cholesterol 24.8 mg, Fat 24.8 g, Fiber 8.8 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 1225.7 mg, Sugar 6.4 g

TUSCAN BREAD AND TOMATO SOUP



Tuscan Bread and Tomato Soup image

Although some bread soups are very simple mixtures of bread and broth, the ones I love most are packed with produce. And while the traditional versions of the Mediterranean soups are made with white bread, there's no reason not to use whole-grain breads in these recipes. I don't recommend sourdough, however, because the flavor is too strong. Called pappa al pomodoro, this humble mixture of bread, tomatoes, garlic and basil has a luxurious flavor. Although the soup is traditionally made with unsalted Tuscan bread, it works beautifully with any country bread.

Provided by Martha Rose Shulman

Categories     dinner, weekday, soups and stews, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
1 small onion, chopped
4 garlic cloves, minced
1 (28-ounce) can chopped tomatoes, with juice
2 tablespoons tomato paste
Pinch of sugar
Pinch of red chili flakes
Salt
freshly ground pepper
4 cups water
1 pound stale country bread, crusts removed, cut into cubes about 7 cups
2 to 3 tablespoons slivered fresh basil

Steps:

  • Heat 2 tablespoons of the oil in a large, heavy soup pot over medium-low heat. Add the onion, and cook, stirring, until tender, about five minutes. Meanwhile, pulse the tomatoes in a food processor fitted with the steel blade until coarsely blended.
  • Add the garlic to the pot. Cook, stirring, for about a minute until fragrant. Add the tomatoes, tomato paste, sugar, red chili flakes, and salt and pepper. Cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes.
  • Stir the bread cubes into the tomatoes. Add the water, half the basil and salt to taste. Increase the heat, and simmer, stirring and mashing the bread, for about 10 minutes until the soup is thick, like pap. Stir in the remaining basil, and taste and adjust the seasonings. Serve hot, warm or room temperature with the remaining olive oil drizzled over each serving.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 687 milligrams, Sugar 7 grams, TransFat 0 grams

TUSCAN TOMATO SOUP



Tuscan Tomato Soup image

Tomatoes, onions, pesto and cream--doesn't get any better that. A friend gave me this recipe that comes from a local upscale restaurant called Chef's Table. Excellent!

Provided by lisar

Categories     Vegetable

Time 40m

Yield 1 gallon

Number Of Ingredients 7

3 tablespoons olive oil
2 large onions, chopped
5 cups diced and seeded tomatoes (I used 3 14 oz. cans drained diced tomatoes-still winter where I live)
2 cups chicken stock
1 1/2 cups whipping cream
1 cup basil pesto
salt and pepper, to taste

Steps:

  • Heat oil in a medium large soup pot.
  • Add onions and cook over medium-low heat until completely translucent.
  • Add tomatoes and bring to a simmer.
  • Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.
  • Add whipping cream. Add pesto.
  • Blend to desired consistency with hand blender, food processor or blender.
  • Adjust seasoning with salt and pepper.

TUSCAN BREAD SOUP



Tuscan Bread Soup image

Shave or grate some Parmesan cheese over the top of each serving of soup if you like. During cooking, the bread pieces become soft like dumplings and release starch, which helps thicken the soup.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 35m

Number Of Ingredients 11

6 ounces country bread, torn into 1-inch pieces (3 cups)
2 tablespoons olive oil
1 large onion, cut into 1/4-inch pieces
3 medium carrots, halved lengthwise and cut crosswise 1/4 inch thick
2 celery stalks, cut crosswise 1/4 inch thick
4 cloves garlic, smashed
Coarse salt and ground pepper
1 tablespoon tomato paste
1/2 head green cabbage, quartered, thinly sliced crosswise (6 cups)
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 cup fresh parsley leaves

Steps:

  • Preheat oven to 300 degrees. Spread bread in a single layer on a rimmed baking sheet. Bake until pieces are dry, about 15 minutes. Remove from oven, and set aside.
  • In a large pot over medium-high heat, heat oil. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in tomato paste; cook, stirring, 1 minute.
  • Add cabbage, broth, 2 cups water, and toasted bread. Simmer over medium heat until soup is thickened, 15 to 20 minutes. Season with salt and pepper, and stir in parsley.

Nutrition Facts : Calories 286 g, Fat 8 g, Fiber 10 g, Protein 9 g

VEGAN TUSCAN BREAD SOUP



Vegan Tuscan Bread Soup image

A hearty vegetarian or vegan soup that goes great for a hot summer night, but filling enough for a cold winter night. Drizzle with olive oil. Garnish with Parmesan cheese, if you are not keeping the soup vegan.

Provided by MENMYTEDDY13

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 1h

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil
1 (8 ounce) package frozen chopped spinach
1 large onion, minced
1 stalk celery, minced
2 (14 ounce) cans vegetable broth (such as Swanson®)
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, with juice
1 (6 ounce) can tomato paste
1 tablespoon garlic powder
1 tablespoon dried parsley
½ teaspoon oregano
¼ teaspoon red pepper flakes
1 pinch salt
1 dash ground black pepper
4 thick slices Italian bread

Steps:

  • Heat oil in a large pot over medium heat. Add spinach, onion, and celery. Cover and cook, stirring a few times, until softened, 5 to 10 minutes. Add broth, dark red kidney beans, cannellini beans, diced tomatoes, tomato paste, garlic powder, parsley, oregano, red pepper flakes, salt, and black pepper. Heat to a boil, about 30 minutes. Boil for 1 to 2 minutes.
  • Place a slice of bread in the bottom of a bowl. Ladle soup on top. Repeat with remaining bread.

Nutrition Facts : Calories 398.7 calories, Carbohydrate 68.5 g, Fat 6.3 g, Fiber 17.5 g, Protein 18.7 g, SaturatedFat 0.8 g, Sodium 1667.3 mg, Sugar 13.1 g

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