Pappa Al Pomodoro (Thick Tomato & Bread Soup)
Pappa Al Pomodoro (Thick Tomato and Bread Soup) recipe
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
stock
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pound |
bread
stale country bread, cut into chunks |
|
| ¾ | cup |
olive oil
|
|
| 2 | large |
garlic cloves
minced |
*
|
| 2 | pounds |
tomatoes
ripe, peeled, seeded & chopped |
|
| 10 | each |
basil
|
*
|
| 1 | x |
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
stock
|
|
| 1 | x |
salt and black pepper
|
*
|
| 453.6 | g |
bread
stale country bread, cut into chunks |
|
| 177 | ml |
olive oil
|
|
| 2 | large |
garlic cloves
minced |
*
|
| 907.2 | g |
tomatoes
ripe, peeled, seeded & chopped |
|
| 1E+1 | each |
basil
|
*
|
| 1 | x |
olive oil
|
*
|
Directions
Season the stock with the salt and pepper and bring to a boil.
Stir in the bread and cook over medium heat for 2 to 3 minutes.
Heat the olive oil in a large heavy pot over low heat.
Add the garlic and sauté for 3 to 4 minutes but do not let it burn.
Stir in the tomatoes and the basil and let simmer for 5 minutes.
Add the tomatoes to the stock and cook, uncovered, for 3 to 4 minutes.
Remove from the heat and let stand for 1 hour so that the flavours can mingle.
Puree if desired.
Serve hot or cold, drizzled with a little olive oil over the top of each serving if needed.
