Thu, May 24 2012
bread and tomato soup (pappa al pomodoro)
This Tuscan soup is delicious – it's a soup everyone should try. Just thinking of it makes me salivate! It's a family-friendly soup – babies and grandparents (both without teeth!) can eat it with gusto. I've added roasted cherry tomatoes to my recipe but it also works really well just with tinned. The great thing is that it only takes 20 minutes to cook, so go for it! PS Use a stale white cottage-style loaf – not cheap sliced white factory bread.
Ingredients
• 500g ripe cherry tomatoes
• 3 cloves of garlic, peeled and finely sliced
• a large bunch of fresh basil, leaves picked, stalks finely chopped
• the best extra virgin olive oil you can find
• sea salt and freshly ground black pepper
• 2 x 400g tins of good-quality plum tomatoes
• 500g or 2 large handfuls of stale good-quality bread
Nutrition Information
Serving Size 1 (261g)
Recipe makes 6 servings
Calories 341
Calories from Fat 112 (33%)
Amount Per Serving %DV
Total Fat 12.6g 19%
Saturated Fat 2.2g 11%
Monounsaturated Fat 7.5g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1883mg 78%
Potassium 507mg 14%
Total Carbohydrate 49.3g 16%
Dietary Fiber 4.1g 16%
Sugars 9.2g
Protein 8.8g 17%
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Prick the cherry tomatoes and toss them with one sliced clove of garlic
and a quarter of the basil leaves. Drizzle with extra virgin olive oil,
sprinkle with salt and pepper, put them in a roasting tray and cook in
the oven at 180ºC/350ºF/gas 4 for about 20 minutes. The reason for
doing this is so that their flavour becomes intense and concentrated.
Heat a glug of olive oil in a large pot and add the remaining garlic
and the basil stalks. Stir around and gently fry for a minute until
softened. Add your tinned tomatoes, then fill the tin with water and
add that. Break the tomatoes up with a spoon, bring to the boil and
simmer for 15 minutes.
Tear the bread up into thumb-sized pieces and add them to the pan. Mix
well and season to taste. Tear in the basil leaves and let the soup sit
on a low heat for 10 minutes. By this time your roasted tomatoes will
be done, with juice bursting out of their skins, so remove them from
the tray, remembering to scrape all the lovely sticky bits from the
bottom. Pour them into the soup with all the juices, basil and oil from
the tray.
Give the soup a good stir – you're looking to achieve a thick, silky,
porridgey texture, so feel free to adjust it with a little water. Then
remove it from the heat and add 6 or 7 tablespoons of extra virgin
olive oil. Divide between your bowls and serve with a little extra
basil torn over the top if you like. The most important thing with this
soup is that you have a wonderfully intense sweet tomato basil fla
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