Recipe: Tasty Tomato Soup with Bread

A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.

Tomato Soup with Bread. Find Deals on Tomato Soups in Groceries on Amazon. Return the tomato puree to the pot and add the tomato juice and the bread. In a large saucepan or Dutch oven, heat oil over medium-high.

Tomato Soup with Bread Add the onion, and cook, stirring, until tender, about five minutes. Meanwhile, pulse the tomatoes in a food processor fitted with the steel blade until coarsely blended. Add the garlic to the pot. You can cook Tomato Soup with Bread using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Tomato Soup with Bread

  1. It's 5 of smokey pork sausages.
  2. It's 1 of carrot.
  3. Prepare 1/4 of spam.
  4. Prepare 1/2 of chicken breast.
  5. It's 2 of tomatoes.
  6. You need 5 of garlics.
  7. It's 1 of brown shallots.
  8. Prepare of Salt.
  9. You need of Sugar.
  10. You need of White pepper.
  11. Prepare 2 tsp of nutmeg powder.
  12. It's of Chicken broth.
  13. Prepare 3 tbsp of tomato sauce (ketchup).
  14. You need of Starch flour to thicken.

Sauté the garlic until just fragrant, then add the bread, stirring until all the oil is absorbed and the bread is toasted. The Tuscan tomato-bread soup known as pappa al pomodoro, for instance, is perfect made with good-quality canned tomatoes and plenty of olive oil. Why It Works While this dish is traditionally designed to use stale bread, this version works just as well with fresh, which softens faster and saves time. Zesty roasted tomato and chili broth with slow-simmered chicken, masa, corn, poblano peppers, black beans, and hominy, with lime and cilantro.

Tomato Soup with Bread step by step

  1. Boil the tomatoes until it is deflated and soft. Then smash to get the juice. Afterwards, pour it to the boiling chicken broth..
  2. While waiting to boil the tomatoes, prepare all the ingredients. Cut all in the same size if possible. Bring all to boil..
  3. Fry garlic and shallots until it is golden brown, then add to the pot..
  4. Season with salt, sugar, pepper, nutmeg, and ketchup. Lastly, add starch flour to thicken..

Tear in the bread up, mix well and season to taste. By this time the roasted tomatoes will be done, with juice bursting out of their skins, so add them to the pan, remembering to scrape all the lovely juices and sticky bits from the bottom of the tray. Heat a large, heavy-bottomed pot (or Dutch oven) over medium heat. Once hot, add the onion and celery. Season with a good pinch of salt.