Pappa al Pomodoro (Tuscan tomato soup)
easy
40 mins
40 mins
Ingredients
- 1.5 kg sun-ripened tomatoes
- 2 Onions
- 2 Garlic cloves
- 1 Branch rosemary
- 1 piece(s) (approx. 60 g) Baguette from the previous day
- 7 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 250 ml Chicken broth (instant)
- 3 Stem(s) Basil
- 4 Stem(s) Marjoram
- 50 g Parmesan cheese
Directions
- 1
Wash and clean the tomatoes, carve them crosswise on the flower side and blanch in boiling water for about 1 minute. Remove with a skimmer and rinse immediately in cold water. Peel and dice the onions. Peel garlic and cut into fine cubes. Wash the rosemary, shake dry, remove the needles from the branch and chop. Peel tomato skin.
- 2
Cut tomatoes in half horizontally, remove seeds and cut roughly into cubes. Cut bread into cubes (approx. 1 cm edge length). Heat 6 tablespoons of oil in a frying pan. Stir-fry the bread, onion, garlic and rosemary for approx. 2 minutes. Take out 4 tablespoons of bread mixture. Put the tomatoes in the roaster. Season with salt, pepper and paprika and braise for about 15 minutes. After 5 minutes pour on broth. Wash basil and marjoram, shake dry and, except for some marjoram for garnishing, pluck leaves from the stalks, chop them and add to the soup. Finely puree the soup with a blender. Arrange in plates, spread the remaining bread cubes on top.
- 3
Put the tomatoes in the roaster. Season with salt, pepper and paprika and braise for about 15 minutes. After 5 minutes pour on broth. Wash basil and marjoram, shake dry and, except for some marjoram for garnishing, pluck leaves from the stalks, chop them and add to the soup. Finely puree the soup with a blender. Arrange in plates, spread the remaining bread cubes on top. Sprinkle with parmesan and sprinkle with 1 tablespoon of oil. Garnish with marjoram
Nutrition Facts
410 kcal
26 g
24 g
20 g
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