Ingredients with Measurements:
- 1 kg ripe tomatoes
- 4 cloves of garlic, minced
- 1 onion, chopped
- 1/4 cup extra-virgin olive oil
- 1/2 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups stale bread, cubed
- 4 cups vegetable broth
Special equipment needed:
- Large pot
- Immersion blender or food processor
Step-by-step instructions:
1. Cut the tomatoes into quarters and remove the seeds. Place them in a large pot with the garlic, onion, olive oil, parsley, salt, and black pepper. Cook over medium heat for about 10 minutes, stirring occasionally.
2. Add the stale bread cubes and vegetable broth to the pot. Stir well to combine.
3. Reduce the heat to low and let the mixture simmer for about 30 minutes, stirring occasionally, until the bread has completely softened and the soup has thickened.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using an immersion blender or food processor, blend the soup until it is smooth and creamy.
6. Return the soup to the pot and reheat over low heat.
7. Serve hot, garnished with additional parsley and a drizzle of olive oil, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking the tomatoes and low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Fat: 14g
Carbohydrates: 42g
Protein: 8g
Fiber: 6g
Substitutions for ingredients:
- Canned tomatoes can be used instead of fresh tomatoes.
- Any type of bread can be used, but it should be stale.
- Chicken or beef broth can be used instead of vegetable broth.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Use basil instead of parsley for a different flavor.
- Add a can of white beans for extra protein.
Tips and tricks:
- Use a good quality olive oil for the best flavor.
- Make sure the bread is stale so that it will absorb the soup and become soft.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
Store any 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 parsley and a drizzle of olive oil.
Garnishes:
Fresh parsley and a drizzle of olive oil.
Pairings:
This soup pairs well with a simple green salad and a crusty baguette.
Suggested side dishes:
A simple green salad and a crusty baguette.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
Pappa al Pomodoro is a traditional Tuscan soup made with stale bread and tomatoes. It is a popular dish in Italy, especially during the summer months when tomatoes are in season.
Flavor profiles:
This soup is savory and slightly sweet, with a hint of garlic and parsley.
Serving suggestions:
Serve this soup as a main course for lunch or dinner, or as a starter for a larger meal.
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Region: Italian