Simply Recipes / Elise Bauer
It’s drizzly and cool outside my window.
Pappa al Pomodoro is this soup’s official name.
(Bless the Italians, they make everything sound so much fun.)
Simply Recipes / Elise Bauer
Canned tomatoes, harvested at peak season, work beautifully in this soup.
If it is summertime, toss in a handful of fresh basil leaves.
If not, fresh parsley is lovely as a garnish, along with some grated Parmesan cheese.
Simply Recipes / Elise Bauer
Use a good quality canned tomato such as a San Marzano or Muir Glen.
If using fresh tomatoes, use very ripe, in-season tomatoes.
Put into boiling water and boil for 1 minute.
Simply Recipes / Elise Bauer
Place in ice water to quickly cool.
Peel back the tomato peels and discard.
Chop the tomatoes, saving as much of the juice as you’re free to.
Simply Recipes / Elise Bauer
Add the chopped tomatoes and the juice in place of the canned tomatoes in step 2.
Add the diced onions and cook slowly until softened and beginning to color, about 10-12 minutes.
Add minced garlic and cook a minute more.
Simply Recipes / Elise Bauer
Discard any hard stem ends or stray tomato skins.
Add chicken stock, bay leaves, and dried oregano.
Heat to a simmer and reduce heat to maintain a low simmer.
Simply Recipes / Elise Bauer
Cook for 20 minutes.
As you are cooking the tomato soup base, prepare the bread croutons in the next step.
Heat 2 tablespoons olive oil in a saute pan on medium heat.
Simply Recipes / Elise Bauer
Once the oil is hot, add the cubed bread to the pan.
Toss to coat with the oil and spread the cubes out in a single layer.
Once at least two sides have browned, remove from heat.
Simply Recipes / Elise Bauer
Once the tomatoes have cooked for 20 minutes, add the lightly browned croutons to the soup.
Cook for 5 minutes.
Turn off the heat and cover the pan.
Simply Recipes / Elise Bauer
Let sit for 10-15 minutes.
Remove the bay leaves.
Garnish with freshly grated Parmesan and chopped fresh basil or parsley.
