TUSCAN TOMATO SOUP RECIPE (PAPPA AL POMODORO)
Pappa al Pomodoro - a rustic Tuscan tomato bread soup made with day old bread, tomatoes and herbs.
Provided by Florentina
Categories Soup
Time 45m
Number Of Ingredients 11
Steps:
- In a medium size heavy bottom pot add a good lug of olive oil.
- Add the onions and red pepper flakes and sauté together for about 5 minutes until translucent. At this point stir in the rosemary and garlic and give it a good stir.
- Crush the tomatoes with your hands and add them to the pot. Pour in the vegetable stock and bring your tomato soup to a gentle simmer. Cook on low flame for 25 minutes.
- Adjust seasonings to taste with sea salt and set aside.
Nutrition Facts : Calories 451 kcal, Carbohydrate 66 g, Protein 12 g, Fat 15 g, SaturatedFat 2 g, Sodium 1962 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
10-MINUTE TUSCAN TOMATO SOUP WITH PARMESAN TOASTS
Make and share this 10-Minute Tuscan Tomato Soup With Parmesan Toasts recipe from Food.com.
Provided by CookingONTheSide
Categories Peppers
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth.
- Pour into medium saucepan along with the broth.
- Stirring often, bring to a simmer over medium-high heat.
- Remove from heat; stir in basil.
- Spoon into bowls; grind pepper on top.
- For Parmesan toasts, heat broiler.
- Line a baking sheet with foil.
- Place 12 thin slices bread on foil; sprinkle each slice with 1 t grated Parmesan cheese.
- Broil 2-3 minutes until lightly toasted.
Nutrition Facts : Calories 960.8, Fat 19.6, SaturatedFat 4, Cholesterol 4.4, Sodium 3169.2, Carbohydrate 157.5, Fiber 15.7, Sugar 18, Protein 38.2
TEN-MINUTE TOMATO SOUP
This soup really does only take 10 minutes -- and that's including cleanup! Serve it with a cheese sandwich for the perfect any-season meal.
Provided by Food Network Kitchen
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Puree the tomatoes, celery and broth in a blender until smooth. Season, to taste, with salt and pepper. Season with lemon juice and maple syrup. Stir in cream.
- Transfer to a microwave safe bowl. Heat in microwave on HIGH until warmed through, about 4 minutes. (Alternatively, heat the old-fashioned way in a pan.) Pour hot soup into an air-tight thermos. Pack in a lunch sack and send off to school.
TOMATO-PARMESAN SOUP
What if you could have a tomato soup that was as plush as a cream of tomato but tasted like pure tomato? Enter Parmesan. Simmering tomatoes with a Parmesan rind is like seasoning a bowl of soup with a shaving of cheese 100 times over. It gives the soup an undercurrent of savory fat and salt that only bring out tomato's best sides. Many specialty groceries sell containers of rinds, but if you can't find any, stir ½ cup grated Parmesan into the final soup (or cut off the rind of a wedge you're working through). Rinds will keep in the freezer for forever, so start saving. Pair the soup with Parmesan toast, for dunking, though it's in no way needed.
Provided by Ali Slagle
Categories dinner, lunch, weekday, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven over medium heat, melt the butter. Once it starts bubbling, stir in the onions and sauté until golden, 5 to 7 minutes. Add the garlic, red-pepper flakes, and generous pinches of salt and pepper, and sauté until fragrant, 2 to 3 minutes.
- Stir in the tomatoes and their juices, 1 cup water and the Parmesan rind, and bring to a boil. Turn the heat down to a simmer and cook, stirring occasionally, until the tomatoes are broken down and the mixture has thickened, about 30 minutes. (If you find during your stirring that the Parmesan rind is stuck to the bottom or sides of the pot, pry it off with a wooden spoon.)
- Remove the rind from the soup, and let cool slightly. If you're planning to make the Parmesan toast, heat the oven to 400 degrees.
- Use an immersion blender to purée the soup. (Alternatively, ladle the soup into a blender, and blend until smooth. For a super-smooth soup, run it through a fine-mesh sieve.) Season to taste with salt, pepper and grated Parmesan.
- If you're making the toast, rub 1 side of each slice of baguette with the garlic clove, then place on a parchment-lined baking sheet. Sprinkle cheese over the top, then bake until golden brown, about 10 minutes. Serve the soup with a toast alongside or on top.
Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 13 grams, Carbohydrate 177 grams, Fat 38 grams, Fiber 15 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 2950 milligrams, Sugar 26 grams, TransFat 1 gram
TUSCAN TOMATO SOUP
Make and share this Tuscan Tomato Soup recipe from Food.com.
Provided by echo echo
Categories Vegetable
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Arrange bread cubes in a single layer on a baking sheet and lightly coat bread with spray.
- Bake at 400° about 10 minutes until dry and toasted.
- Heat oil in large saucepan over medium-low heat.
- Add garlic and sauté 2 minutes.
- Add tomatoes through pepper and bring to a boil.
- Reduce heat and simmer 10 minutes, stirring occasionally.
- Divide croutons among 4 or 5 bowls; ladle soup over croutons and sprinkle with cheese.
Nutrition Facts : Calories 1466.9, Fat 11.3, SaturatedFat 3.1, Cholesterol 1.5, Sodium 2849.2, Carbohydrate 281.8, Fiber 13.9, Sugar 18.2, Protein 61.2
TUSCAN TOMATO SOUP
Tomatoes, onions, pesto and cream--doesn't get any better that. A friend gave me this recipe that comes from a local upscale restaurant called Chef's Table. Excellent!
Provided by lisar
Categories Vegetable
Time 40m
Yield 1 gallon
Number Of Ingredients 7
Steps:
- Heat oil in a medium large soup pot.
- Add onions and cook over medium-low heat until completely translucent.
- Add tomatoes and bring to a simmer.
- Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.
- Add whipping cream. Add pesto.
- Blend to desired consistency with hand blender, food processor or blender.
- Adjust seasoning with salt and pepper.
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