Tuscan Tomato and Bread Soup (Pappa al Pomodoro)
Filed under
Soups
Servings: 6
Recipe courtesy Anne Burrell. When blending hot soup, let it cool 5 minutes, fill the blender no more than halfway and vent the lid under a towel.
Ingredients
- Olive oil, extra-virgin, plus high-quality finishing oil for garnish
- 1 Red onion, large, diced
- Kosher salt
- 1 pinch Red pepper flakes, crushed
- 3 clove Garlic, smashed and finely chopped
- 1 cup White wine
- 2 lb Tomato, ripe summer tomatoes, diced
- 10 leaf Basil, half whole, half in chiffonade
- 2 cup Tomato juice
- 2 cup Bread, day-old Italian, crusts removed, cubed
- 1/2 cup Parmesan, Parmigiano-Reggiano, grated
Directions
- Coat a large wide pot with olive oil over medium heat. Cook the onions with salt and red pepper until soft and very aromatic, 8 to 10 minutes. Add the garlic for 2 to 3 minutes.
- Add the wine and reduce by half. Stir in the tomatoes, season and cook until really soft and juicy, 12 to 15 minutes. Toss in the whole basil leaves.
- Puree in batches and return to the pot with the tomato juice and bread. Cook over medium heat until the bread loses its shape and the soup is really thick, about 20 minutes. Adjust the seasoning.
- Serve garnished with cheese, basil chiffonade and a big drizzle of finishing oil.