Ingredients with Measurements:
- 1/2 cup extra-virgin olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 2 cans (28 ounces each) whole peeled tomatoes, crushed by hand
- 4 cups chicken or vegetable broth
- 1/2 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 4 cups day-old bread, cubed
- 1 jar (12 ounces) roasted red peppers, drained and chopped
Special equipment needed:
- Large pot
- Immersion blender or regular 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 crushed tomatoes, broth, basil, salt, and black pepper. Bring to a simmer and cook for 20 minutes.
4. Add the Parmesan cheese and bread cubes and stir to combine. Cook for another 10 minutes, stirring occasionally.
5. Use an immersion blender or transfer the soup to a blender and blend until smooth.
6. Stir in the roasted red peppers and cook for another 5 minutes.
7. Serve hot, garnished with additional Parmesan cheese and chopped basil.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 389
Fat: 22g
Saturated Fat: 5g
Cholesterol: 12mg
Sodium: 1325mg
Carbohydrates: 37g
Fiber: 5g
Sugar: 11g
Protein: 14g
Substitutions for ingredients:
- You can use canned diced tomatoes instead of whole peeled tomatoes.
- You can use any type of bread for this recipe, but it should be a day old and crusty.
- You can use fresh red peppers instead of roasted red peppers.
Variations:
- You can add cooked Italian sausage or ground beef to make the soup heartier.
- You can add other vegetables such as zucchini, carrots, or celery.
- You can use different herbs such as oregano or thyme.
Tips and tricks:
- Use a good quality extra-virgin olive oil for the best flavor.
- Use a crusty bread for the best texture.
- 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 in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped basil and grated Parmesan cheese.
Garnishes:
Chopped basil and grated Parmesan cheese.
Pairings:
This soup pairs well with a simple green salad and crusty bread.
Suggested side dishes:
Crusty bread and a simple green salad.
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 to ensure food safety.
Food history:
Pappa al Pomodoro is a traditional Tuscan soup made with bread and tomatoes. It is a peasant dish that dates back to the 16th century.
Flavor profiles:
This soup is savory, tangy, and slightly spicy.
Serving suggestions:
Serve this soup as a first course or as a main dish with a side salad.
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Region: Italian