Tomato and Bread Soup Recipe

Tomato and Bread Soup Recipes

Ingredients :

625 g

5 tablespoons


8 - 10

250 g


300 ml

firm, ripe tomatoes

extra virgin olive oil and extra for serving

whole cloves garlic, bruised

basil leaves, torn

firm textured, white or brown bread, 2 days old, cut in 3 cm thick slices and then diced

water or stock (homemade or bouillon cube)

salt to taste

freshly ground black pepper

Method :
  1. Place the tomatoes in a heatproof bowl.

  2. Add sufficient boiling water to cover and leave for 1 minutes.

  3. Drain, rinse quickly in cold water and then skin.

  4. Cut in half, remove the seeds and any tough parts, and chop into small pieces.

  5. Heat the oil in a heavy bottomed saucepan over a low heat, add the garlic and basil, and sauté for 2 minutes before adding the bread.

  6. Increase the heat to moderate and cook, stirring continuously, for 2 minutes.

  7. Season with salt and pepper.

  8. Cook for 2 minutes more, then add the tomatoes and a little water or stock.

  9. Continue cooking, uncovered for 15 minutes, stirring frequently.

  10. Add more salt and pepper, if needed and more liquid if the soup begins sticking to the bottom of the pan, although remember that it is supposed to very thick.

  11. Serve hot in individual soup bowls.

  12. Place extra oil and pepper on the table so that each person can season to their own taste.

Serves 4

Preparation        : 15 minutes

Cooking             : 25 minutes

Recipe grading    : easy

Suggested wine  : a young, dry red (Chianti Dei Colli Senesi)

A classic peasant dish from the hills around Siena, Pappa al pomodoro is excellent when made in advance and reheated. Try adding a few finely chopped fresh rosemary leaves with the tomatoes for extra taste.

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