Tuscan Tomato and Bread Soup - Pappa al Pomodoro

Name: Tuscan Tomato and Bread Soup - Pappa al Pomodoro
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 10 basil leaves, half whole and half cut into chiffonade; 473 milliliters day-old Italian bread, crusts removed and cubed; 6 servings Extra virgin olive oil, plus high quality finishing oil, for garnish; 3 garlic cloves, smashed and finely chopped; 6 servings Kosher salt; 118 milliliters grated Parmigiano-Reggiano; 1 large red onion, diced; 1 pinch Pinch crushed red pepper flakes; 473 milliliters tomato juice; 907 grams ripe summer tomatoes, diced; 237 milliliters white wine

Tuscan Tomato and Bread Soup - Pappan al Pomodoro might be just the soup you are searching for. One portion of this dish contains around 6g of protein, 17g of fat, and a total of 265 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your Autumn event. If you have basil leaves, garlic cloves, extra virgin olive oil, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Garlic

Onion

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Fresh Basil

Tomato

Salt

Wine

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.

Ingredients you will need

Tomato Juice

Tomato Puree

Seasoning

Tomato

Bread

Soup

Equipment you will use

Blender

Pot

Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.

Ingredients you will need

Cheese

Basil

Soup

Cooking Oil

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

basil leaves, half whole and half cut into chiffonade 473milliliters

day-old Italian bread, crusts removed and cubed 6servings

Extra virgin olive oil, plus high quality finishing oil, for garnish 3

garlic cloves, smashed and finely chopped 6servings

Kosher salt 118milliliters

grated Parmigiano-Reggiano 1large

red onion, diced 1pinch

Pinch crushed red pepper flakes 473milliliters

tomato juice 907grams

ripe summer tomatoes, diced 237milliliters

white wine

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Ama Chianti Classico San Lorenzo Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 48 dollars per bottle.