Pappa Al Pomodoro Soup
Intermed..
Don’t let the simplicity of this humble tomato, bread and olive oil soup fool you; it has an incredible depth of flavour, and with the right ingredients it can be show-stopping. Recipe from Jordan Bourke’s Healthy Baking click here to buy.
PREP IN
10 MIN
COOK IN
30 MIN
SERVE
4
Pappa Al Pomodoro Soup
Intermed..
PREP IN
10 MIN
COOK IN
30 MIN
SERVE
4
Introduction
Don’t let the simplicity of this humble tomato, bread and olive oil soup fool you; it has an incredible depth of flavour, and with the right ingredients it can be show-stopping. Recipe from Jordan Bourke’s Healthy Baking click here to buy.
Ingredients
- 1kg ripe, sweet tomatoes – I find baby plum tomatoes work best
- 1 tbsp red wine or balsamic vinegar
- Extra virgin olive oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 60g spelt sourdough bread
- Small handful of basil, chopped, to serve
- Sea salt and pepper
Method
- 1. Preheat the oven to 200°C/180°C fan/Gas mark 6.
- 2. Put the tomatoes in a baking tray, toss with the vinegar and 1 tablespoon of the oil, and season well with salt and pepper. Roast for 20 minutes, until the skins burst open and begin to caramelise.
- 3. Meanwhile, heat 4 tablespoons of the oil in a large saucepan over a low–medium heat. This may seem like a lot of oil, but it is important for the flavour of this soup. Add the onion and garlic and sweat them down until they are translucent, roughly the same time it takes for the tomatoes to roast. Make sure to keep the heat quite low otherwise the flavour of the extra virgin olive oil will be altered.
- 4. Blitz half of the roasted tomatoes and juices in a food processor or with a stick blender, until smooth. Add this and the whole tomatoes and all the oil and juices from the pan to the onions. Tear the bread into the pan and add most of the basil. Season with 1 teaspoon of salt and a grind of pepper, and simmer gently for 20 minutes. The soup should be very thick, but if it is too thick stir in a few tablespoons of water.
- 5. Taste and adjust the seasoning if necessary.
- 6. Serve up in bowls with a good drizzle of extra virgin olive oil and the remaining basil scattered over the top.
