Tomato Basil Bread Soup at Alexander Fells blog

Tomato Basil Bread Soup. Garnish with freshly grated parmesan and chopped fresh basil or parsley. Add the bread mixture to the tomatoes and stir. Tuscan families could probably fight all day about their pappa recipes. Use an immersion blender or upright blender to roughly purée the soup (about half of the soup, leave some chunky bits). It's made by simmering ripe tomatoes (or canned), stale bread (typically tuscan bread), garlic, olive oil,. Heat a large frying pan or sauté pan until hot, add all but two tablespoons of the extra virgin olive oil and the shallot and gently fry for a minute. Pappa al pomodoro is a traditional italian tomato and bread soup from tuscany. Prick the cherry tomatoes and place in a roasting tray, scatter over one of the sliced garlic cloves and a quarter of the basil leaves. Garnish with chopped basil and torn bread and serve.

Newk's Tomato Basil Soup Recipe
from www.banana-breads.com

Pappa al pomodoro is a traditional italian tomato and bread soup from tuscany. Heat a large frying pan or sauté pan until hot, add all but two tablespoons of the extra virgin olive oil and the shallot and gently fry for a minute. It's made by simmering ripe tomatoes (or canned), stale bread (typically tuscan bread), garlic, olive oil,. Add the bread mixture to the tomatoes and stir. Prick the cherry tomatoes and place in a roasting tray, scatter over one of the sliced garlic cloves and a quarter of the basil leaves. Tuscan families could probably fight all day about their pappa recipes. Garnish with chopped basil and torn bread and serve. Garnish with freshly grated parmesan and chopped fresh basil or parsley. Use an immersion blender or upright blender to roughly purée the soup (about half of the soup, leave some chunky bits).

Newk's Tomato Basil Soup Recipe

Tomato Basil Bread Soup Heat a large frying pan or sauté pan until hot, add all but two tablespoons of the extra virgin olive oil and the shallot and gently fry for a minute. Heat a large frying pan or sauté pan until hot, add all but two tablespoons of the extra virgin olive oil and the shallot and gently fry for a minute. Add the bread mixture to the tomatoes and stir. Garnish with chopped basil and torn bread and serve. Garnish with freshly grated parmesan and chopped fresh basil or parsley. Use an immersion blender or upright blender to roughly purée the soup (about half of the soup, leave some chunky bits). Prick the cherry tomatoes and place in a roasting tray, scatter over one of the sliced garlic cloves and a quarter of the basil leaves. Tuscan families could probably fight all day about their pappa recipes. Pappa al pomodoro is a traditional italian tomato and bread soup from tuscany. It's made by simmering ripe tomatoes (or canned), stale bread (typically tuscan bread), garlic, olive oil,.

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