Tomato soup pappa al pomodoro (italian. Pappa al Pomodoro – porridge from tomato) is prepared from the main and most important products Tuscan cuisine that reflect its character, simplicity and saturation of aromas and tastes. Olive oil, garlic, basil, onions, juicy ripe tomatoes and a glass of white wine – all this boiled and crushed by a blender to a puree state. Add to mash slices of stale bread so that it softens and absorbs delicious soup, while making it more satisfying. Sprinkle tomato grated parmesan soup and serve cold, warm or hot. AT it’s impossible to break away from it in any condition! one serving: (total 6) Calories 314, total fat 12 g., saturated fats, proteins 11 g, carbohydrates 39 g, fiber g, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Extra virgin olive oil + high quality oil for filing
- 1 large red onion, diced
- A pinch of red pepper flakes
- 3 cloves of garlic, crushed and finely chopped
- 1 tbsp. white wine
- 1 kg. ripe summer tomatoes diced
- 10 basil leaves, half whole, half thin chopped
- 2 tbsp. tomato juice
- 2 tbsp. yesterday’s Italian bread without crust, sliced cubes
- 0.5 tbsp. grated parmesan
Recipes with similar ingredients: onion, red pepper cereal, garlic, white wine, tomatoes, basil, tomato juice, bread Italian, Parmesan
Recipe preparation:
- Put on a moderate fire a large wide pan, pour oil and sprinkle onion. Salt and add red pepper to taste. Cook for 8 to 10 minutes until the onion is soft and very aromatic. Then pour the garlic and cook another 2 to 3 minutes. Pour in the wine and cook until it evaporates halfway. Then mix in the tomatoes salt to taste and cook for 12 to 15 minutes until the tomatoes are soft and will not let the juice. Stir in whole basil leaves.
- Gently chop the tomatoes in a blender in several passes. Then pour the mashed potatoes back into the pan, add the tomato juice and bread. Boil the soup on moderate heat for 20 minutes to completely softened and soup thickened. Try the salt soup and, if necessary add salt.
- Pour the soup into plates, sprinkle with grated cheese, chopped basil, drizzle with oil and serve.
