Tuscan Tomato Soup (Pappa al Pomodoro)

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Heat 3 tablespoons olive oil in a large saucepan over medium heat; add chopped onion, chopped carrot, and chopped celery. Cook until softened, stirring often, about 15 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Stir in tomato passata and milk. Season with salt, cover and simmer tomato sauce until flavors are well combined, 20 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Combine whole onion, whole carrot, and whole celery stalk in a stockpot; cover with water and bring to a boil. Simmer for 15 minutes. Strain vegetables and keep stock warm.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stir 1 1/2 cups stock into tomato sauce. Add stale bread; stir and set aside for 15 to 20 minutes to allow the bread to soften.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Combine tomato-bread mixture, 1 1/4 cups grated Parmesan cheese, and 1 teaspoon of olive oil in a blender; blend until mixture has consistency of a mousse.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Ladle soup into bowls and serve with shaved Parmesan cheese and drizzled with remaining olive oil. Garnish with basil leaves.'}

📊 Nutrition Facts

Per serving (4 servings total)