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Tomato Bread Soup

tomato-bread-soup-1

Tomato Bread Soup, also known as Pappa al Pomodoro, is one of the soups I really enjoy whether it be a chilly evening or in the summer when fresh tomatoes are in abundance. The Italians do not waste their breads. The stale breads either go to the soup or in a salad, which is really great for they have some great flavorful breads to start with. The  first time I had this soup was in an Italian Restaurant, & found it incredibly delicious. I had been wanting to make it since then, but it never happened. When I saw Suganya Tomato Bread Soup, I knew I had to do it at home now I had a recipe at hand.

Tried & Tasted is a tradition started by Zlamushka of Zlamuska of Spicy Kitchen & hosted this time by Sweatha of Experiments, Emotions, Experiences with Food. This month,  the blog to try the recipes from is Tasty Palettes.   I have  a long list of recipes that I have saved from her blog & will make them sometimes. The Charm of her blog besides the stunning pictures, is that she makes the ordinary look & sound extraordinary & extremely appealing. One has to just read through her recipes to get their palette tickling with desire…. Tasty Palette in the true sense.

There were few other of her  recipes I consisered & shortlisted  to make for this event, but it so happened one evening that I planned a tomato soup along with left over  Rosemary Pepper Peasant Bread I had made. Since I had both the bread & the other things needed I decided to give this a try. I used the Rosemary Bread for this soup instead of just plain bread. Other than that I have followed her recipe to the T. Below is the recipe as I have copied from her blog.

Ingredients:

(serves 2)

  1. Bread– about 3 cups, cubed
  2. Shallots or red onions – ½ cup, chopped
  3. Garlic – 1 clove, minced
  4. Red pepper flakes – a pinch
  5. Tomato (Roma) – 3, chopped – ( I have used 2 Vine Ripe Tomatoes)
  6. Parsley or cilantro – a handful
  7. Oil– 1 tsp
  8. Salt
  9. Pepper

For Garnish: Hard cheese like Parmesan or Pecorino (omit for a vegan version) & Basil or any herbs you would like.

Preparation:

Heat oil in a sauce pan. Gently sauté shallots, garlic, red pepper flakes until soft.

Add tomatoes and salt, and cook till mushy. Take away from heat, throw in parsley and blend the vegetable mixture till smooth. Return to heat, add 2 cups of water, bring to boil.

Add cubed bread and continue to cook until the bread has soaked up the juices. Add more water if necessary.

The bread would soften and fall apart. Remove from heat, ladle into bowls, garnish with cheese, and serve with a crack of black pepper.

I haven’t garnished with Cheese but like Suganya, I too drizzled mine with herb-infused oil (Garlic, Rrosemary & Basil in Extra Virgin Olive Oil) I had.

tomato-bread-soup-5

Loved it! Even better than the one in the restaurant. Thanks Suganya!!

Related Posts:
Roasted Vegetable Stew with Coconut Milk
Minestrone Soup
Harira – A Taste of Morocco


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