Pappa al Pomodoro - Homemade Tomato Soup
Pappan al Pomodoro - Homemade Tomato Soup might be just the Mediterranean recipe you are searching for. For $2.05 per serving, you get a soup that serves 6. One serving contains 408 calories, 11g of protein, and 26g of fat. It is brought to you by A Spicy Perspective. A mixture of salt and pepper, garlic, wine, and a handful of other ingredients are all it takes to make this recipe so yummy. 603 people were impressed by this recipe. It is perfect for Autumn. From preparation to the plate, this recipe takes around 55 minutes. Overall, this recipe earns a solid spoonacular score of 50%. Try La pappan al pomodoro - Tomato bread soup, Tomato and Bread Soup (Pappan al Pomodoro), and Bread And Tomato Soup (pappan Al Pomodoro) for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1/2 cup chopped basil
1 bay leaf
1 1/2 cups shredded carrots
5 cloves garlic, minced
1/3 cup olive oil
3 cups chopped onion
1 1/4 cups shaved parmesan cheese
5 cups crustless rustic italian bread, cup into small cubes
Salt and pepper
2 - 28 ounce cans San Marzano tomatoes
3 cups vegetable broth
1 cup Chianti wine
Equipment:
pot
potato masher
bowl
Cooking instruction summary:
Pour the olive oil into a large saucepot and place over medium heat. Add the onions, garlic, carrots, and basil and saute for 10-12 minutes, stirring regularly.Open the cans of stewed tomatoes. Pour the juices into the pot, then squash each tomato by hand, breaking into irregular pieces, as you place them into the pot. Add the bay leaf, 1 teaspoon salt, 1/2 teaspoon ground pepper, vegetable broth, wine and bread. Bring to a boil, lower the heat, and simmer for 20-30 minutes. Stir occasionally.Check the pappa al pomodoro. If the bread cubes haven't dissolved creating a thick porridge, use a potato masher to break them up into smaller pieces. Then turn off the heat and stir in 3/4 cup shaved parmesan cheese.To serve, scoop the soup into cups or bowls and finish with a little drizzle of olive oil and a sprinkle of parmesan cheese.
Step by step:
1. Pour the olive oil into a large saucepot and place over medium heat.
2. Add the onions, garlic, carrots, and basil and saute for 10-12 minutes, stirring regularly.Open the cans of stewed tomatoes.
3. Pour the juices into the pot, then squash each tomato by hand, breaking into irregular pieces, as you place them into the pot.
4. Add the bay leaf, 1 teaspoon salt, 1/2 teaspoon ground pepper, vegetable broth, wine and bread. Bring to a boil, lower the heat, and simmer for 20-30 minutes. Stir occasionally.Check the pappa al pomodoro. If the bread cubes haven't dissolved creating a thick porridge, use a potato masher to break them up into smaller pieces. Then turn off the heat and stir in 3/4 cup shaved parmesan cheese.To serve, scoop the soup into cups or bowls and finish with a little drizzle of olive oil and a sprinkle of parmesan cheese.
Nutrition Information:
covered percent of daily need
