This past week has been unusually cold and rainy and we were craving something warm and hearty. We saw a recipe for this tomato soup a while ago and tonight seemed like the perfect night to try it. This soup can be made all year round - with canned tomatoes in the fall, winter, and spring and fresh tomatoes in the summer. So, while we only buy fresh tomatoes while they are in season, we always have canned tomatoes on hand. We usually buy diced organic tomatoes with no salt added as they are the most versatile and healthiest. Luckily, we also had a week old ciabatta bread from a wonderful local bakery. The combination of good tomatoes and well-made bread creates a soup that is both flavorful and filling. It also requires very little prep time so can be made in advanced and left to simmer on the stove. However, due to the added starch from the bread, the soup does not keep well for more than a day or two. We ate this soup with some grilled cheese sandwiches made from leftover bread and cheese we had earlier in the week. This is a perfect go-to soup for those nights when you are craving a comforting meal.
Pappa al Pomodoro (Tomato and Bread Soup)
Adapted from Anne Burrell
42 oz canned, diced tomato
2 cups stale bread, cubed
1 medium onion, diced
3 cloves garlic, diced
1/3 cup white wine
1 tbs dried basil
1/2 tsp crushed red pepper flakes (adjust to taste)
Extra virgin olive oil
Salt and pepper to taste
Sautee onions with olive oil in medium pot until lightly browned and aromatic, about 10 minutes. Add garlic and cook for another 2 minutes. Pour in wine and scrape bottom of pot to loosen caramelized pieces of onion and garlic. Cook wine for 2 minutes, then add tomatoes, bread, herbs, salt, and pepper. Bring soup to boil and simmer until bread has lost its shape and thickened soup, about 20 minutes. Serve immediately or let simmer for later use. Serve with grilled cheese or grilled crusty bread. Makes 4 servings.
