Italian Tomato and Bread Soup [ 40 min ]
This Italian Tomato and Bread Soup, or Pappa al Pomodoro, is a delightful fusion of humble ingredients celebrating the height of summer flavors. The earthy bread, ripe tomatoes, and fragrant basil come together in a thick, comforting soup that's both satisfying and nutritious. Perfect for a quick lunch or a light dinner, this rustic dish is a testament to the beauty of simplicity in Italian cooking. Serve it warm with a drizzle of extra virgin olive oil and a sprinkle of Parmesan for an authentic touch.
Ingrédients
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups ripe tomatoes, peeled and chopped
- 4 cups day-old country bread, torn into pieces
- 4 cups vegetable or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh basil leaves, torn
- 1/4 cup grated Parmesan cheese
- Extra virgin virgin olive oil, for drizzling
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, sauté until they become translucent, about 5 minutes.
- Add the chopped tomatoes, cook for another 10 minutes until they start to break down.
- Pour in the broth, bring to a simmer.
- Add the torn bread pieces, stirring well to soak in the liquid.
- Season with salt and pepper, cook for 15-20 minutes until the bread has dissolved and the soup has thickened.
- Stir in the fresh basil leaves.
- Serve hot, topped with grated Parmesan cheese and a drizzle of extra virgin olive oil.
Nutrition
Serving: 100gCalories: 280kcalCarbohydrates: 42gProtéines: 7gFat: 10gSucre: 8g
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