Pappa al Pomodoro
 
 
Author:
Ingredients
  • 1 large red onion, diced
  • large pinch red pepper flakes
  • 4 garlic cloves, finely chopped
  • 1 cup white wine
  • 2 pounds ripe, summer tomatoes, diced
  • 20 basil leaves, 15 whole and 5 cut into chiffonade
  • 2 cups tomato juice
  • 1½ - 2 cups day old whole wheat bread, crusts removed and cubed
  • ½ cup grated Parmigiano-Reggiano
  • Extra virgin olive oil
  • salt & pepper to taste
Method
  1. Coat a large wide pot with olive oil over medium heat, add the onions and red pepper and cook until soft, approximately 8 minutes.  Add salt and pepper.  Toss in the garlic and cook for 1-2 minutes.  Add the wine and simmer until it has reduced by half.  Stir in the tomatoes, add a bit more salt and pepper and cook over medium heat until the tomatoes break down and get very soft, approximately 15 minutes.  Toss in 15 basil leaves and continue to simmer for another 5 minutes.
  2. If you have an immersion blender, this is a perfect opportunity to use it.  It will make your life so much easier, I promise.  Basically just stick the immersion blender into the pot and puree the tomato mixture.  Add the tomato juice and the bread cubes.  Continue to cook the soup for another 15-20 minutes, allowing the bread to break down.  Grab that immersion blender and puree the soup again, further breaking up the softened bread and incorporating it fully into the soup.  If you would rather have chunks of bread in the soup you can go easy on the pureeing.  I prefer having the bread more dissolved.
  3. Taste the soup and add more salt and/or pepper if necessary.  Ladle into bowls, garnish with fresh basil and sprinkle with as much grated cheese as you like.  Lastly, drizzle a tiny bit of olive oil over the soup and serve.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2010/09/02/pappa-al-pomodoro/