Tomato and Bread Soup

Tomato and Bread Soup, also known as ‘Pappa al Pomodoro’ in Italy, is a traditional Tuscan dish that dates back to the 16th century. It was originally a peasant dish made to use up stale bread and overripe tomatoes.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Tomato and Bread Soup

Cooking Method: Simmering Cuisine: Italian Courses: Appetizer, Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 2 pound Ripe Tomatoes
• 4 slice Bread
• 2 cloves Garlic
• 2 tablespoon Olive Oil
• 4 cup Vegetable Stock
• 1 handful Basil Leaves
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tomatoes into quarters and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 20 minutes.
3. In a large pot, heat the olive oil over medium heat. Add the garlic and cook until fragrant.
4. Add the roasted tomatoes, vegetable stock, and basil leaves to the pot. Bring to a simmer and cook for 10 minutes.
5. Meanwhile, toast the bread slices in a toaster or under the broiler until crispy.
6. Remove the soup from the heat and let it cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth.
7. Serve the soup hot with a slice of toasted bread on top. Garnish with fresh basil leaves, if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 8g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.