Tuscan Tomato And Bread Soup - Pappa Al Pomodoro
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
57
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Coat a large wide pot with olive oil over medium heat and add the onions
3
Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes
4
Toss in the garlic and cook for 2 to 3 more minutes
5
Add the wine and cook until it has reduced by half
6
Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes
7
Toss in the whole basil leaves
8
Working in batches, carefully puree the tomatoes in a blender*
9
Return the tomato puree to the pot and add the tomato juice and the bread
10
Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes
11
Taste the soup and adjust the seasoning, if needed
12
Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil