10minutetuscantomatosoupwithparmesantoasts Recipes

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TUSCAN TOMATO SOUP (PAPPA AL POMODORO)



Tuscan Tomato Soup (Pappa al Pomodoro) image

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

3 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
4 cups passata (crushed tomatoes)
2 tablespoons milk
salt
1 onion, peeled
1 carrot
1 stalk celery
4 cups water
8 cups stale Italian bread, crumbled
1 ¼ cups grated Parmesan cheese
1 tablespoon extra-virgin olive oil, divided
2 tablespoons Parmesan cheese, shaved
5 leaves chopped fresh basil

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

TOMATO-PARMESAN SOUP



Tomato-Parmesan Soup image

Everyone will love this fun spin on classic tomato soup, which tastes just like pizza sauce! We use leftover Parmesan rinds, plus garlic and Italian seasoning to elevate it.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
2 onions, chopped
4 cloves garlic, minced
1 teaspoon Italian seasoning
Pinch of red pepper flakes
2 tablespoons tomato paste
1 28-ounce can whole peeled San Marzano tomatoes
2 bay leaves, preferably fresh
1 4-inch piece Parmesan cheese rind, plus grated Parmesan for topping
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
Fresh basil leaves, for topping

Steps:

  • Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring.
  • Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper.
  • Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan.

TUSCAN TOMATO SOUP



Tuscan Tomato Soup image

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

2 1/2 cups 1-inch French bread cubes (~2½ slices)
olive oil flavored cooking spray
1 teaspoon olive oil
4 cloves garlic, crushed
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained
1 (14 1/2 ounce) can chicken broth, undiluted
1 tablespoon balsamic vinegar
1 1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
4 -5 teaspoons grated parmesan cheese

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



Tuscan Tomato Soup image

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

3 tablespoons olive oil
2 large onions, chopped
5 cups diced and seeded tomatoes (I used 3 14 oz. cans drained diced tomatoes-still winter where I live)
2 cups chicken stock
1 1/2 cups whipping cream
1 cup basil pesto
salt and pepper, to taste

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.

THE BEST TOMATO SOUP



The Best Tomato Soup image

Vibrantly colored, tangy and rich, our comforting tomato soup is the perfect partner for a grilled cheese sandwich - but is just as delicious on its own. Blending the soup with butter is our trick for making it creamy.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons olive oil, plus more for serving
1 stalk celery, diced
1 small onion, diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Two 28-ounce cans whole peeled tomatoes, crushed by hand
1 1/2 cups vegetable broth
1 teaspoon fresh thyme leaves
1/2 stick (4 tablespoons) unsalted butter

Steps:

  • Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned, about 10 minutes. Stir in the crushed tomatoes. Add the broth and thyme leaves. Cover and bring to a simmer. Cook, stirring occasionally, for 1 hour.
  • Let the hot soup cool for about 5 minutes or so, then transfer half of it to a blender filling no more than halfway. Add 2 tablespoons of the butter. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Pour into a clean pot or container. Repeat with the remaining soup and butter. Season with salt and pepper.
  • Ladle the soup into bowls and drizzle with more oil before serving.

10-MINUTE TUSCAN TOMATO SOUP WITH PARMESAN TOASTS



10-Minute Tuscan Tomato Soup With Parmesan Toasts image

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

1 (24 -26 ounce) jar marinara sauce
1 (19 ounce) can cannellini beans, rinsed
1 (7 ounce) jar roasted red peppers
2 tablespoons extra virgin olive oil
1 garlic clove
1 3/4 cups chicken broth
1/4 cup fresh basil (thin strips)
fresh ground pepper, to taste
12 slices French bread
12 teaspoons grated parmesan cheese

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

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