Pappa al Pomodoro - Homemade Tomato Soup

Pappan al Pomodoro - Homemade Tomato Soup might be just the Mediterranean recipe you are searching for. For $2.05 per serving, you get a soup that serves 6. One serving contains 408 calories, 11g of protein, and 26g of fat. It is brought to you by A Spicy Perspective. A mixture of salt and pepper, garlic, wine, and a handful of other ingredients are all it takes to make this recipe so yummy. 603 people were impressed by this recipe. It is perfect for Autumn. From preparation to the plate, this recipe takes around 55 minutes. Overall, this recipe earns a solid spoonacular score of 50%. Try La pappan al pomodoro - Tomato bread soup, Tomato and Bread Soup (Pappan al Pomodoro), and Bread And Tomato Soup (pappan Al Pomodoro) for similar recipes.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

1/2 cup chopped basil

1 bay leaf

1 1/2 cups shredded carrots

5 cloves garlic, minced

1/3 cup olive oil

3 cups chopped onion

1 1/4 cups shaved parmesan cheese

5 cups crustless rustic italian bread, cup into small cubes

Salt and pepper

2 - 28 ounce cans San Marzano tomatoes

3 cups vegetable broth

1 cup Chianti wine

Equipment:

pot

potato masher

bowl

Cooking instruction summary:

Pour the olive oil into a large saucepot and place over medium heat. Add the onions, garlic, carrots, and basil and saute for 10-12 minutes, stirring regularly.Open the cans of stewed tomatoes. Pour the juices into the pot, then squash each tomato by hand, breaking into irregular pieces, as you place them into the pot. Add the bay leaf, 1 teaspoon salt, 1/2 teaspoon ground pepper, vegetable broth, wine and bread. Bring to a boil, lower the heat, and simmer for 20-30 minutes. Stir occasionally.Check the pappa al pomodoro. If the bread cubes haven't dissolved creating a thick porridge, use a potato masher to break them up into smaller pieces. Then turn off the heat and stir in 3/4 cup shaved parmesan cheese.To serve, scoop the soup into cups or bowls and finish with a little drizzle of olive oil and a sprinkle of parmesan cheese.

 

Step by step:


1. Pour the olive oil into a large saucepot and place over medium heat.

2. Add the onions, garlic, carrots, and basil and saute for 10-12 minutes, stirring regularly.Open the cans of stewed tomatoes.

3. Pour the juices into the pot, then squash each tomato by hand, breaking into irregular pieces, as you place them into the pot.

4. Add the bay leaf, 1 teaspoon salt, 1/2 teaspoon ground pepper, vegetable broth, wine and bread. Bring to a boil, lower the heat, and simmer for 20-30 minutes. Stir occasionally.Check the pappa al pomodoro. If the bread cubes haven't dissolved creating a thick porridge, use a potato masher to break them up into smaller pieces. Then turn off the heat and stir in 3/4 cup shaved parmesan cheese.To serve, scoop the soup into cups or bowls and finish with a little drizzle of olive oil and a sprinkle of parmesan cheese.


Nutrition Information:

Quickview
408k Calories
10g Protein
25g Total Fat
27g Carbs
6% Health Score
Limit These
Calories
408k
20%

Fat
25g
40%

  Saturated Fat
9g
60%

Carbohydrates
27g
9%

  Sugar
13g
15%

Cholesterol
14mg
5%

Sodium
1112mg
48%

Alcohol
4g
23%

Get Enough Of These
Protein
10g
22%

Vitamin A
5945IU
119%

Calcium
288mg
29%

Phosphorus
202mg
20%

Vitamin K
21µg
20%

Manganese
0.28mg
14%

Vitamin E
2mg
14%

Fiber
3g
13%

Vitamin C
10mg
12%

Vitamin B6
0.22mg
11%

Potassium
367mg
10%

Folate
40µg
10%

Vitamin B2
0.15mg
9%

Vitamin B3
1mg
8%

Magnesium
32mg
8%

Selenium
5µg
8%

Vitamin B1
0.11mg
7%

Iron
1mg
7%

Zinc
0.95mg
6%

Vitamin B12
0.25µg
4%

Copper
0.08mg
4%

Vitamin B5
0.32mg
3%

covered percent of daily need
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