Tomato soup (pappa al pomodoro)

By: Matt Tebbutt From: Market Kitchen

Printer friendly version

This recipe is classed as easy

Avg User rating

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

5/5 (1 votes cast)

Rate & comment
Prep time:
10 mins
Cook time:
50 mins
Serves:
6

Matt Tebbutt dresses up oh-so simple tomato soup with freshly torn basil, parmesan and extra virgin olive oil

Upload your photos

Similar recipes

Related Videos

Ingredients

  • Olive oil, for frying
  • 4 cloves Garlic, cut into slivers
  • 2 tsp chopped sage leaves
  • 10 Tomatoes, peeled and chopped
  • 1 x 400g plum tomatoes
  • 4 slices stale ciabatta bread, cut into chunks
  • 1 litre vegetable or chicken stock

To serve

Conversion Calculator
Close

Conversion calculator

Go

Result: 00.00

Method

1. In a large saucepan, heat a very generous layer of olive oil over a moderate heat. Add the garlic followed by the sage and, and cook for 1 - 2 minutes, until it gives off a lovely smell and the garlic is golden.

2. Stir in the fresh tomatoes, followed by the canned tomatoes and the stale bread. Season with salt and freshly ground black pepper.

3. Pour in the stock, heat through and simmer for 45 minutes to cook and reduce.

4. Serve at room temperature with freshly torn basil, grated parmesan and plenty of extra virgin olive oil.

photo: jeancazals.net

Comments & Ratings

You need to be logged in to comment or rate this recipe

Register

Password reminder?
Resend activation

Latest Comment

View all comments (4)

anyone know if this can be frozen?

Tanya-JaneE10775 Tanya-JaneE10775 Posted 16 Sep 2009 7:23 PM
 

eileenC49552 eileenC49552 Posted 03 Sep 2009 12:44 AM
 

i hope you got over your soggy-bread worries, and found happiness

KingDom666 KingDom666 Posted 04 Mar 2009 8:33 PM
 

Hi there ! I like the sound of this recipe but I am worrying that the bread may break up in the soup ending up as a red soggy mess.

Gorgeousgusset Gorgeousgusset Posted 20 May 2008 5:56 AM