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 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
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
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.
TUSCAN TOMATO SOUP (PAPPA AL POMODORO)
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
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 PAPPA AL POMODORO
Pappa al pomodoro, a classic Tuscan soup that melds ripe tomatoes with crusty, day-old bread, is hearty enough to serve as a main course. Fresh basil complements the acidity of the tomatoes, red-pepper flakes add a hint of heat, and grated Parmigiano-Reggiano ensures a creamy consistency.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add remaining 1/4 cup oil, the red-pepper flakes, and bread; cook, stirring occasionally, 3 minutes.
- Add tomatoes and stock, and season with salt and pepper. Bring mixture to a simmer, and cook, stirring occasionally, until the bread has broken down and melded into the tomatoes, about 15 minutes (the soup will be thick).
- Remove from heat; stir in basil and cheese. Season with pepper. Serve drizzled with oil and sprinkled with cheese.
PAPPA AL POMODORO / CLASSIC ITALIAN TOMATO SOUP
This is a classic Italian tomato soup that uses ciabatta bread to thicken it. Unlike other recipes posted here, this soup is made with red wine & fennel, then at serving it is topped with pancetta and whole crispy basil leaves. The flavor is amazing! The recipe comes from the chef of a cooking class I had the pleasure to take. I am not sure what cookbook this may have come from. 4/12 Correction: recipe of Ina Garten (thanks Jekase!)
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
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
More about "tuscan tomato soup pappa al pomodoro recipes"
PAPPA AL POMODORO RECIPE | TUSCAN TOMATO BREAD SOUP
From recipesfromitaly.com
4.7/5 (9)Total Time 1 hr 5 minsCategory Soup RecipesCalories 137 per serving
PAPPA AL POMODORO, A TUSCAN TOMATOES AND BREAD SOUP
From antonella.cooking
PAPPA AL POMODORO - TUSCAN TOMATO SOUP - YOU SAY TOMATO
From yousaytomatocooking.com
ITALIAN TOMATO SOUP {PAPPA AL POMODORO} - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
TUSCAN PAPPA AL POMODORO (ITALIAN BREAD SOUP) | GIADZY
From giadzy.com
PAPPA AL POMODORO (TOMATO SOUP) - TO TUSCANY
From to-tuscany.com
TUSCAN TOMATO SOUP (PAPPA AL POMODORO) - TOMATO SOUP RECIPES
From worldrecipes.org
PAPPA AL POMODORO (TUSCAN TOMATO AND BREAD STEW)
From washingtonpost.com
AUTHENTIC “PAPPA AL POMODORO” RECIPE, FROM TUSCAN CUISINE
From sensibus.com
PAPPA AL POMODORO (TUSCAN TOMATO BREAD SOUP)
From familystylefood.com
PAPPA AL POMODORO - AUTHENTIC TUSCAN RECIPE | 196 FLAVORS
From 196flavors.com
PAPPA AL POMODORO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
“PAPPA AL POMODORO” RECIPE, FROM TUSCAN CUISINE
From everybodylovesitalian.com
TUSCAN PAPPA AL POMODORO (TOMATO AND BREAD SOUP) RECIPE
From seriouseats.com
PAPPA AL POMODORO, TUSCAN TOMATO AND BREAD SOUP
From sugarlovespices.com
PAPPA AL POMODORO HISTORY AND RECIPE TUSCAN TOMATO SOUP
From philosokitchen.com
ITALIAN TOMATO AND BREAD SOUP (PAPPA AL POMODORO)
From pinchofyum.com
PAPPA AL POMODORO - TUSCAN TOMATO & BREAD SOUP | ITALIAN FOOD …
From italianfoodforever.com
MY BEST PAPPA AL POMODORO, THE TUSCAN TOMATO BREAD SOUP
From en.julskitchen.com
TUSCAN BREAD & TOMATO SOUP (PAPPA AL POMODORO) - ITALIAN …
From italianrecipebook.com
PAPPA AL POMODORO, THE TUSCAN TOMATO BREAD SOUP - JULS' KITCHEN
From en.julskitchen.com
PAPPA AL POMODORO (TUSCAN TOMATO AND BREAD SOUP) | RICARDO
From ricardocuisine.com
PAPPA AL POMODORO: THE TUSCAN TOMATO SOUP FOR EVERY SEASON
From seriouseats.com
PAPPA AL POMODORO RECIPE - HOME COOK WORLD
From homecookworld.com
"PAPPA AL POMODORO" TUSCAN BREAD & TOMATOES - COOKING MY …
From cookingmydreams.com
PAPPA AL POMODORO - HOMEMADE TOMATO SOUP - A SPICY …
From aspicyperspective.com
TUSCAN TOMATO BREAD SOUP "PAPPA AL POMODORO" - PINCH OF ITALY
From pinchofitaly.com
PAPPA AL POMODORO (ITALIAN BREAD SOUP) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
PAPPA AL POMODORO (TUSCAN BREAD & TOMATO SOUP RECIPE)
From norecipes.com
MAKING PAPPA AL POMODORO (TUSCAN TOMATO SOUP) - RECIPES
From cookincity.com
TUSCAN TOMATO BREAD SOUP RECIPE (PAPPA AL POMODORO) - LITTLE …
From littlespicejar.com
PAPPA AL POMODORO (ITALIAN BREAD AND TOMATO SOUP)
From recipesandplaces.com
PAPPA AL POMODORO SOUP | VEGETABLE RECIPES - JAMIE OLIVER
From jamieoliver.com
PAPPA AL POMODORO (TUSCAN TOMATO SOUP) - TOSCANE DI GUSTO
From toscanedigusto.com
TUSCAN SOUP - PAPPA AL POMODORO | RACHAEL RAY IN SEASON
From rachaelraymag.com
PAPPA AL POMODORO (TUSCAN TOMATO BREAD SOUP) - TORCIANO
From torciano.com
PAPPA AL POMODORO, A TUSCAN TOMATOES AND BREAD SOUP
From pinterest.ca
PAPPA AL POMODORO (TUSCAN TOMATO SOUP) - WASHINGTON POST
From washingtonpost.com
PAPPA AL POMODORO RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
PAPPA AL POMODORO RECIPE - JOE SPONZO | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love