Best Pairings Thick Tomato Bread Soup Catalan Style Recipes

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 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.

THICK TOMATO-BREAD SOUP, CATALAN STYLE

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.