Ingredients with Measurements:
- 1/2 cup extra-virgin olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 cans (28 ounces each) whole peeled tomatoes, crushed by hand
- 4 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh basil leaves, torn
- 8 cups stale bread, cut into 1-inch cubes
- Grated Parmesan cheese, for serving
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the red pepper flakes and cook for another minute.
3. Add the crushed tomatoes, broth, salt, and black pepper. Bring to a simmer and cook for 20 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Add the basil and bread cubes to the pot and stir to combine. Cook for another 10 minutes, stirring occasionally, until the bread has softened and the soup has thickened.
6. Serve hot, garnished with grated Parmesan cheese.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 46g
Protein: 11g
Sodium: 1260mg
Fiber: 6g
Sugar: 10g
Substitutions for ingredients:
- Instead of fresh basil, you can use dried basil or other fresh herbs like parsley or oregano.
- You can use any type of bread for this recipe, but it should be stale or toasted to prevent it from getting too mushy.
Variations:
- Add cooked Italian sausage or ground beef for a heartier soup.
- Use canned diced tomatoes instead of crushed tomatoes for a chunkier texture.
- Add a can of white beans for extra protein and fiber.
Tips and tricks:
- Use good quality canned tomatoes for the best flavor.
- If the soup is too thick, add more broth or water to thin it out.
- To make this recipe gluten-free, use gluten-free bread.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh basil leaves and grated Parmesan cheese.
Garnishes:
Fresh basil leaves and grated Parmesan cheese.
Pairings:
This soup pairs well with a simple green salad and crusty bread.
Suggested side dishes:
Crusty bread and a green salad.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it's too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Pappa al Pomodoro is a traditional Tuscan soup made with bread and tomatoes. It originated as a way to use up stale bread and has since become a beloved Italian dish.
Flavor profiles:
This soup is savory, slightly spicy, and tomatoey, with a hint of basil and Parmesan cheese.
Serving suggestions:
Serve this soup as a first course or as a light lunch or dinner.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Tomato, Comforting, Hearty