{"id":4864,"date":"2009-03-19T10:20:16","date_gmt":"2009-03-19T17:20:16","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=4864"},"modified":"2011-09-07T14:32:26","modified_gmt":"2011-09-07T21:32:26","slug":"tomato-bread-soup","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/soups-and-salads\/soup\/tomato-bread-soup\/","title":{"rendered":"Tomato Bread Soup"},"content":{"rendered":"

\"tomato-bread-soup-1\"<\/p>\n

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\u00a0 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\u00a0Tomato Bread Soup<\/a>, I knew I had to do it at home now I had a recipe at hand.<\/p>\n

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Tried & Tasted is a tradition started by Zlamushka <\/a> of Zlamuska of Spicy Kitchen & hosted this time by Sweatha<\/a> of Experiments, Emotions, Experiences with Food. This\u00a0month, \u00a0the blog to try the recipes from is Tasty Palettes<\/a>.\u00a0\u00a0 I have\u00a0 a long list of recipes that I have saved from her blog\u00a0& 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.<\/p>\n

There were few other of her \u00a0recipes I consisered & shortlisted\u00a0 to make for this event, but it so happened one evening that I planned a tomato soup along with\u00a0left over\u00a0\u00a0Rosemary Pepper Peasant<\/strong> Bread<\/strong> <\/a>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.<\/p>\n

Ingredients:<\/strong><\/p>\n

(serves 2)<\/p>\n

    \n
  1. \n
    Bread\u2013 about 3 cups, cubed<\/div>\n<\/li>\n
  2. \n
    Shallots or red onions \u2013 \u00bd cup, chopped<\/div>\n<\/li>\n
  3. \n
    Garlic \u2013 1 clove, minced<\/div>\n<\/li>\n
  4. \n
    Red pepper flakes \u2013 a pinch<\/div>\n<\/li>\n
  5. \n
    Tomato (Roma)\u00a0\u2013 3, chopped – ( I have used 2 Vine Ripe Tomatoes)<\/div>\n<\/li>\n
  6. \n
    Parsley or cilantro \u2013 a handful<\/div>\n<\/li>\n
  7. \n
    Oil\u2013 1 tsp<\/div>\n<\/li>\n
  8. \n
    Salt<\/div>\n<\/li>\n
  9. \n
    Pepper<\/div>\n<\/li>\n<\/ol>\n

    For Garnish: <\/em>Hard cheese like Parmesan or Pecorino (omit for a vegan version) & Basil or any herbs you would like.<\/p>\n

    Preparation:<\/strong><\/p>\n

    Heat oil in a sauce pan. Gently saut\u00e9 shallots, garlic, red pepper flakes until soft.<\/p>\n

    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.<\/p>\n

    Add cubed bread and continue to cook until the bread has soaked up the juices. Add more water if necessary.<\/p>\n

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

    I haven’t garnished with Cheese but like Suganya, I too drizzled mine with herb-infused oil (Garlic, Rrosemary & Basil in\u00a0Extra Virgin Olive Oil) I had.<\/p>\n

    \"tomato-bread-soup-5\"<\/p>\n

    Loved it! Even better than the one in the restaurant. Thanks Suganya!!<\/p>\n

    Related Posts:
    \n<\/strong>    Roasted Vegetable Stew with Coconut Milk<\/strong><\/a>
    \n    Minestrone Soup<\/strong><\/a>
    \n    Harira – A Taste of Morocco<\/strong><\/a><\/p>\n

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