Ingredients with Measurements:
- 1 can (28 oz) whole peeled tomatoes
- 1/4 cup extra-virgin olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 4 cups chicken or vegetable broth
- 2 cups day-old bread, torn into small pieces
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh basil leaves, chopped (optional)
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot, 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 canned tomatoes with their juices and break them up with a wooden spoon. Cook for 10 minutes, stirring occasionally.
4. Add the broth and bring to a simmer. Add the torn bread and stir to combine.
5. Cook for 15-20 minutes, stirring occasionally, until the bread has completely broken down and the soup has thickened.
6. Remove from heat and let cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
9. Reheat the soup over low heat until warmed through.
10. Serve hot, garnished with fresh basil leaves if desired.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium heat, then reheat over low heat.
Serving size:
Makes 4-6 servings.
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 29g
Protein: 8g
Sodium: 900mg
Fiber: 4g
Sugar: 10g
Substitutions for ingredients:
- Canned crushed tomatoes can be used instead of whole peeled tomatoes.
- Any type of bread can be used, but it should be at least a day old.
- Half-and-half or milk can be used instead of heavy cream.
Variations:
- Add cooked Italian sausage or crumbled bacon for a heartier soup.
- Top with grated Parmesan cheese or a drizzle of balsamic glaze.
- Add chopped vegetables such as carrots or zucchini for added nutrition.
Tips and Tricks:
- Use a high-quality extra-virgin olive oil for the best flavor.
- Let the soup cool slightly before blending to avoid burns from hot liquid.
- If the soup is too thick, add more broth or water to thin it out.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until warmed through.
Presentation Ideas:
Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of fresh basil leaves.
Garnishes:
Fresh basil leaves, grated Parmesan cheese, balsamic glaze.
Pairings:
Serve with a crusty bread or a side salad.
Suggested Side Dishes:
Garlic bread, Caesar salad, roasted vegetables.
Troubleshooting Advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more broth or water to thin it out.
Food Safety Advice:
- Make sure to let the soup cool slightly before blending to avoid burns from hot liquid.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Food History:
Pappa al Pomodoro is a traditional Tuscan soup made with stale bread and tomatoes. It was originally a peasant dish, but has since become a popular comfort food in Italy and around the world.
Flavor Profiles:
This soup is creamy, tangy, and slightly spicy, with a rich tomato flavor and a hint of garlic and onion.
Serving Suggestions:
Serve hot as a main dish or appetizer.
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Region: Italian