A soup made from bread...yes please.



Well winter is lingering a little longer here in Iowa.

In fact, we haven't seen even the slightest glimpse of grass since November. And I'm not sure that's a bad thing, really. I know that spring will come in due time and summer will roll right through fast enough, so we're trying to savor this season in our home.

Savor the snowy hills, the evenings wrapped in blankets, the chance to snuggle and, of course, savor something warm and comforting from the kitchen.

This recipe needs to be savored. Hearty and creamy with bursts of fresh ingredients, this soup (and who couldn't love a soup made with bread?) hits the spot on a chilly winter evening. enjoy!

Pappa al Pomodoro
  • 3-4 T. extra virgin olive oil
  • 3/4 C. chopped onion
  • 4 garlic cloves, pressed
  • 1/2 tsp. red pepper flakes
  • 6 oz. day old bread, cubed
  • 2 (1 lb. 12 oz.) cans whole peeled tomatoes
  • 1 1/2 C. chicken stock
  • 1 C. fresh basil leaves, sliced
  • 1/2 C. grated Parmigiana-Reggiano
  1. Heat 2 T. oil over med. heat. Add onion and garlic and cook until soft and translucent (5 min.) Add remaining oil, pepper flakes, and bread cubes. Cook for 3 min.
  2. Add tomatoes and the juice from one can. Add stock and season with salt and pepper. Bring mixture to a simmer and cook until bread has broken down and melted into tomatoes. (15 min.) Use potato masher to break up tomatoes, if necessary. Soup will be thick.
  3. Remove from heat and stir in the basil and cheese. Optional: serve drizzled with more oil and sprinkled with cheese.

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