Pappa Al Pomodoro ( Tomato Bread Soup )
From nativeprincess 13 years ago
- 35-40 Minutes to make
- Serves 4
An Italian tomato soup that is true comfort for a cold winter day!
Ingredients
- 3 tbsp extra virgin olive oil shopping list
- 1/2 cup diced onion shopping list
- 2 garlic cloves, sliced thin shopping list
- 5-7 slices day old french bread (amount depends on thickness of slices, use your own judgement and bread must be stale) shopping list
- 2 lbs fresh tomatoes, peeled, seeded and chopped shopping list
- 1 cup water shopping list
- 1 cup vegetable broth (Or chicken broth) shopping list
- 1 cup fresh basil leaves, torn shopping list
- Parmigiano Reggiano, grated shopping list
- Extra olive oil for drizzling shopping list
How to make it
- Heat olive oil in a skillet over medium heat until hot. Add onion , saute for a few minutes. Add chopped tomatoes and their juices, bring to a boil. Reduce to a simmer, cook about 5 minutes.
- Add stale bread, vegetable stock & water. Continue simmering until the bread has absorbed most of the liquid.
- Add garlic & basil. Season to taste with pepper. (You can also add a little salt to taste) Simmer for 10-15 minutes. Spoon into bowls.
- Drizzle with olive oil and top with Parmigiano Reggiano.
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