Best Bruised Tomato And Bread Soup Recipes

TOMATO AND BREAD SOUP

Tomato and Bread Soup image

Provided by Barbara Kafka

Categories Soup/Stew Garlic Tomato Kid-Friendly Basil Fall Small Plates

Yield Makes 6 cups (1.5 liters); 6 first-course servings

Number Of Ingredients 10

Ingredients

four 3/4-inch- (2-cm-) thick slices peasant bread
1/3 cup (80 ml) olive oil
3 medium cloves garlic,smashed, peeled, and sliced
1 medium onion, very finely chopped
14 large basil leaves, washed well and cut across into narrow strips
1 3/4 pounds (790 g) plum tomatoes, peeled and cut into 1/4-inch (.5-cm) dice
4 cups (1 liter) chicken stock [for a vegetarian soup, use Garlic Broth ]
2 teaspoons coarse salt, or less if using commercial broth
freshly ground black pepper, to taste
good olive oil, for serving

Steps:

Heat the oven to 225°F (107°C; less than #1/2 gas mark; less than #1/4 British regulo). Place the bread directly on the middle rack of the oven. Bake for 20 to 30 minutes, just to dry the bread out; do not brown. Break the bread into large pieces.
In a medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, for 5 minutes. Stir in the basil and cook for 1 minute. Stir in the tomatoes and bring to a boil. Cook at a low boil for 13 to 15 minutes, stirring frequently.
Stir in the stock, bread, salt, and pepper. Return to a boil. Lower the heat and simmer, stirring and breaking up the bread with the back of a spoon, for 15 minutes. The bread should break down to a mush. Remove the pan from the heat, cover, and let sit for 10 minutes.
Serve with a few grinds of fresh pepper, and drizzled with some good olive oil.

TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO

Tuscan Tomato and Bread Soup - Pappa al Pomodoro image

Provided by Anne Burrell

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

Extra virgin olive oil, plus high quality finishing oil, for garnish
1 large red onion, diced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, smashed and finely chopped
1 cup white wine
2 pounds ripe summer tomatoes, diced
10 basil leaves, half whole and half cut into chiffonade
2 cups tomato juice
2 cups day-old Italian bread, crusts removed and cubed
1/2 cup grated Parmigiano-Reggiano

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.

Nutrition Facts : Calories 314 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 731 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams