Pairings Thick Tomato Bread Soup Catalan Style Recipes

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TUSCAN BREAD AND TOMATO SOUP (PAPPA AL POMODORO)



Tuscan Bread and Tomato Soup (Pappa al Pomodoro) image

Pappa means pap, which is what this soup is. If you ever needed proof that stale bread needn't go to waste, this soup is it. And this stale bread recipe can be made with canned tomatoes, so you can make it throughout the year. When the weather is hot, you can serve this at room temperature.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 12

1 pound stale country bread
2 tablespoons extra virgin olive oil
1 small onion, chopped
2 to 3 garlic cloves (to taste), minced
1 1/2 pounds ripe tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can, with juice
1 tablespoon tomato paste
Pinch of sugar
Pinch of sugar
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground pepper
4 cups water
2 to 3 tablespoons slivered fresh basil

Steps:

  • If your bread is too hard to cut, douse it with water first. Then remove the crusts and cut into cubes. You should have about 7 cups.
  • Heat the oil in a large, heavy soup pot over medium-low heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant. Add the tomatoes, tomato paste, sugar, red pepper flakes, and salt and pepper, and cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes. Taste and adjust seasoning.
  • Stir the bread cubes into the tomatoes. Add the water, half the basil, and about 1 teaspoon salt. Bring to a simmer and simmer, stirring and mashing the bread, for about 10 minutes, until the soup is thick, like oatmeal. Stir in the remaining basil, taste and adjust seasoning. Serve hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 903 milligrams, Sugar 9 grams, TransFat 0 grams

TUSCAN BREAD AND TOMATO SOUP



Tuscan Bread and Tomato Soup image

Although some bread soups are very simple mixtures of bread and broth, the ones I love most are packed with produce. And while the traditional versions of the Mediterranean soups are made with white bread, there's no reason not to use whole-grain breads in these recipes. I don't recommend sourdough, however, because the flavor is too strong. Called pappa al pomodoro, this humble mixture of bread, tomatoes, garlic and basil has a luxurious flavor. Although the soup is traditionally made with unsalted Tuscan bread, it works beautifully with any country bread.

Provided by Martha Rose Shulman

Categories     dinner, weekday, soups and stews, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
1 small onion, chopped
4 garlic cloves, minced
1 (28-ounce) can chopped tomatoes, with juice
2 tablespoons tomato paste
Pinch of sugar
Pinch of red chili flakes
Salt
freshly ground pepper
4 cups water
1 pound stale country bread, crusts removed, cut into cubes about 7 cups
2 to 3 tablespoons slivered fresh basil

Steps:

  • Heat 2 tablespoons of the oil in a large, heavy soup pot over medium-low heat. Add the onion, and cook, stirring, until tender, about five minutes. Meanwhile, pulse the tomatoes in a food processor fitted with the steel blade until coarsely blended.
  • Add the garlic to the pot. Cook, stirring, for about a minute until fragrant. Add the tomatoes, tomato paste, sugar, red chili flakes, and salt and pepper. Cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes.
  • Stir the bread cubes into the tomatoes. Add the water, half the basil and salt to taste. Increase the heat, and simmer, stirring and mashing the bread, for about 10 minutes until the soup is thick, like pap. Stir in the remaining basil, and taste and adjust the seasonings. Serve hot, warm or room temperature with the remaining olive oil drizzled over each serving.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 687 milligrams, Sugar 7 grams, TransFat 0 grams

THICK TOMATO-BREAD SOUP, CATALAN STYLE



Thick Tomato-Bread Soup, Catalan Style image

Provided by Florence Fabricant

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons extra virgin olive oil
4 cloves garlic, slivered
4 ounces chorizo (casings removed), crumbled
1/2 teaspoon smoked paprika
3 pounds ripe beefsteak tomatoes, peeled
Generous pinch saffron threads
2 cups crustless country bread, finely diced
Salt
freshly ground black pepper
2 tablespoons minced flat-leaf parsley

Steps:

  • Heat oil in a large sauté pan. Add garlic and cook over low heat till soft. Add chorizo, raise heat and cook until starting to brown. Stir in paprika. Remove from heat.
  • Place a sieve over the pan, halve tomatoes horizontally and hold cut side down over sieve as you gently squeeze to remove seeds and allow juice to fall into pan. Remove sieve. Reserve tomato pulp. Heat juice in pan until warm, add saffron and set aside off heat 10 minutes.
  • Finely chop tomato pulp by hand or in food processor. Add to pan. Bring to a simmer. Stir in bread. Cook, stirring, 5 minutes. Season with salt and pepper. Allow to stand, off heat, stirring from time to time, until room temperature, about 30 minutes. Fold in parsley and serve.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 18 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 950 milligrams, Sugar 10 grams, TransFat 0 grams

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