TUSCAN TOMATO SOUP (PAPPA AL POMODORO)
Known in Tuscany and all over Italy as Pappa al pomodoro, this thick soup is made with tomatoes, Parmesan, and day-old bread. You can use this soup as base for a more gourmet dish, adding grilled fish or prawns on top.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons olive oil in a large saucepan over medium heat; add chopped onion, chopped carrot, and chopped celery. Cook until softened, stirring often, about 15 minutes. Stir in tomato passata and milk. Season with salt, cover and simmer tomato sauce until flavors are well combined, 20 minutes.
- Combine whole onion, whole carrot, and whole celery stalk in a stockpot; cover with water and bring to a boil. Simmer for 15 minutes. Strain vegetables and keep stock warm.
- Stir 1 1/2 cups stock into tomato sauce. Add stale bread; stir and set aside for 15 to 20 minutes to allow the bread to soften.
- Combine tomato-bread mixture, 1 1/4 cups grated Parmesan cheese, and 1 teaspoon of olive oil in a blender; blend until mixture has consistency of a mousse.
- Ladle soup into bowls and serve with shaved Parmesan cheese and drizzled with remaining olive oil. Garnish with basil leaves.
Nutrition Facts : Calories 561.3 calories, Carbohydrate 65.7 g, Cholesterol 24.8 mg, Fat 24.8 g, Fiber 8.8 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 1225.7 mg, Sugar 6.4 g
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.
TUSCAN TOMATO SOUP
Signora Adorni gave Martha her recipe for tomato soup using red, ripe tomatoes from the August garden. Martha uses her home-canned tomatoes all winter with excellent results.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Heat the oil and butter in a heavy kettle. Cook the carrots, celery, and onions for about 20 minutes, or until very tender. Add the tomatoes and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil, season with salt and pepper, cook a minute or so longer, and serve hot.
TUSCAN TOMATO SOUP WITH BASIL
Steps:
- Put tomatoes in a blender and puree; set aside.
- In a medium pot, heat olive oil, over medium-high heat. Add onions and garlic. Saute for 1 to 2 minutes. Add pureed tomatoes, Italian seasoning, and wine. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Serve Tuscan Tomato soup hot, garnished with chopped basil.
TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO
Provided by Anne Burrell
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
- Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
- Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.
Nutrition Facts : Calories 314 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 731 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams
TUSCAN TOMATO SOUP
Dinner ready in an hour! Enjoy this delicious Tuscan soup made with tomatoes and top it with basil.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in Dutch oven over medium-high heat. Cook onion and carrots in butter about 5 minutes, stirring occasionally, until carrot is tender.
- Stir in chicken, 1/4 cup basil, the sugar, salt, tomatoes and tomato sauce. Heat to boiling; reduce heat to low. Simmer uncovered 20 to 25 minutes, stirring occasionally, until flavors are blended. Serve topped with basil.
Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 30 mg, Fat 1, Fiber 7 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 1080 mg
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 BASIL SOUP
This is a lighter copy cat version of the Tomato Soup from Safeway. I found it on the internet. It was revamped by Carol Devenot from Hawaii. I have never had the "real stuff" so I don't know what I am missing. This was very tasty though. Thick and hearty. I had lots of butternut squash left over so I steamed it for a few minutes and then froze it in 2-1/2 cup portions to make more soup later. One 4-1/2 lb squash will make about 4 pots of soup. I used 1 tsp salt and 1/2 tsp pepper. If you have an immersion blender it's alot easier than trasferring the soup to a blender since you can just puree in the pot. This definitely gets better overnight, so if you can, make it a day ahead of time. Serve this with a grilled cheese sandwich and you have a warm, hearty meal!
Provided by Sky Hostess
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.
- Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender.
- Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls.
- Garnish with sliced basil leaves or minced parsley.
Nutrition Facts : Calories 140.3, Fat 5.6, SaturatedFat 3.1, Cholesterol 14.6, Sodium 399.8, Carbohydrate 19.5, Fiber 2.7, Sugar 8.3, Protein 5
TUSCAN TOMATO SOUP
Steps:
- 1. Heat oil and butten in a heavy kettle. Cook carrots, celery, and onions for about 20 minutes, or until tender. 2. Add the tomatoes, and continue cooking over moderate heat for 25-30 minutes more. Stir in parsley and basil. Cook about 1 minute more.
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