Tuscan Tomato Soup Recipes

TUSCAN TOMATO ARTICHOKE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add artichoke hearts, tomatoes, vegetable broth, roasted bell peppers, basil, herbes de Provence, salt, and pepper; reduce heat and simmer, covered, until flavors combine, about 20 minutes.
• Transfer artichokes, tomatoes, and roasted bell peppers to a blender using a slotted spoon; puree until smooth.
• Stir half-and-half into the broth mixture in the pot. Add pureed artichoke mixture; stir slowly until blended. Stir in Parmesan cheese before serving.

TUSCAN TOMATO SOUP (PAPPA AL POMODORO)

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.

TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO

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.

TUSCAN TOMATO SOUP RECIPE (PAPPA AL POMODORO)

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.

TUSCAN TOMATO SOUP

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.

TUSCAN TOMATO SOUP

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.

CLASSIC TUSCAN TOMATO SOUP

Steps:

• In cutting board mince the garlic cloves and finely dice the onion, tomatoes, and carrots.
• hand slicing garlic
• In a pot over medium heat pour the olive oil and heat for 1 minute.
• Incorporate the onion, carrot, paprika, salt, and pepper. Stir and cook for 10 minutes or until tender.
• Add the tomatoes and garlic cloves, stir and cook for 3 minutes.
• Add the vegetable broth and minced basil leaves and cook for another 30 minutes.
• Pour into bowls, top with more pepper, some parmesan cheese, and a basil leave.
• Serve and enjoy.

TUSCAN BREAD AND TOMATO SOUP

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.

TUSCAN TOMATO BASIL SOUP

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.

20 AUTHENTIC ITALIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious soup in 30 minutes or less!

TUSCAN TOMATO TORTELLINI SOUP

Steps:

• Combine the tomatoes, broth, Italian seasoning, salt and garlic bring to a simmer. Let simmer for 5 minutes.
• Reduce the heat to low and stir in the sugar and butter and mix until they are dissolved and well combined.
• Very slowly pour in the heavy cream, while simultaneously stirring, until all of the cream is combined and the soup has a creamy texture.
• Return to a simmer and add tortellini and spinach and cook for about 5 minutes or until the tortellini is heated through and the spinach is wilted.

TUSCAN TOMATO BASIL BISQUE

Steps:

• 1. Bake squash upside down on cookie sheet. Cool.
• 2. In large pot, saute onions, red pepper and garlic until onions and peppers are soft.
• 3. Dip Tomatoes in boiling water; peel & core and cut up in chunks.
• 4. Add tomatoes, tomato paste, chicken stock, basil and thyme. (I couldn't find tomato paste with roasted garlic, so roasted some in the oven and added to the tomato paste)
• 5. Peel and Cut cooled butternut squash in chunks and add to pot.
• 6. Bring to a boil; then simmer for 35 minutes, stirring often.
• 7. Puree in blender or food processor and return to pot. Splash in the Tobasco, salt and pepper and stir in the cream.
• 8. FOR CANNING: Do not add the cream! Process quarts for 30 minutes at 10 lb. in presssure cooker. We used this recipe, multiplied by 10, and got 21 quarts. (plus some left over to sample!) When serving, heat the soup first and then stir in cream before serving.

TUSCAN TOMATO SOUP

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

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.