Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 4 cloves of garlic, peeled
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 oz) whole peeled tomatoes
- 1/2 cup water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 4 cups day-old bread, cubed
- 2 cups vegetable broth
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Special equipment needed:
- Baking sheet
- Blender or food processor
- Large pot
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the eggplant slices and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Roast in the oven for 20-25 minutes, until the eggplant is tender and lightly browned.
3. In a large pot, combine the canned tomatoes (with their juices), water, oregano, basil, and red pepper flakes. Bring to a simmer over medium heat.
4. Add the cubed bread to the pot and stir to combine. Cook for 10-15 minutes, stirring occasionally, until the bread has absorbed most of the liquid and the mixture has thickened.
5. Remove the roasted eggplant and garlic from the oven and add them to the pot. Use an immersion blender or transfer the mixture to a blender or food processor and blend until smooth.
6. Add the vegetable broth to the pot and stir to combine. Cook for an additional 5-10 minutes, until heated through.
7. Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Garnish with fresh basil leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 305
- Fat: 14g
- Carbohydrates: 38g
- Protein: 9g
- Fiber: 7g
- Sodium: 1075mg
Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or bell peppers.
- Instead of vegetable broth, you can use chicken broth or water.
Variations:
- Add cooked Italian sausage or ground beef for a heartier soup.
- Top with croutons or a dollop of pesto for added flavor.
Tips and tricks:
- Use day-old bread for the best texture in the soup.
- If the soup is too thick, add more water or broth to thin it out.
- For a smoother soup, strain it through a fine-mesh sieve before serving.
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 medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
- Croutons
- Pesto
Pairings:
- Serve with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Garlic bread
Troubleshooting advice:
- If the soup is too thin, cook it for a few more minutes to thicken it up.
- If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Pappa al Pomodoro is a traditional Tuscan soup made with bread and tomatoes.
Flavor profiles:
- Savory
- Tangy
- Garlicky
- Spicy
Serving suggestions:
- Serve the soup hot, garnished with fresh basil leaves.
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Region: Italian