Pappa Al Pomodoro

This chunky Italian tomato and bread soup is the perfect way to warm up on a winters night.

The ingredient of Pappa Al Pomodoro

• 1kg ripe vine ripened tomatoes peeled roughly chopped
• 425g can diced tomatoes
• 80ml 1 3 cup extra virgin olive oil
• 300ml massel vegetable liquid stock
• 1 teaspoon caster sugar
• 2 teaspoons chopped fresh oregano
• 125g day old wood fired bread cut into slices
• 2 garlic cloves
• 1 2 cup grated parmesan cheese
• torn basil leaves

The Instruction of pappa al pomodoro

• place fresh and canned tomatoes in a medium saucepan with half the oil the stock sugar and oregano and bring to the boil reduce heat to low cover and cook for 30 minutes
• heat a chargrill pan or grill to high brush the bread with remaining olive oil and chargrill on both sides until golden remove from the heat and rub bread all over with the garlic cloves add the bread to the soup mashing in well and cook for a further 5 minutes until thickened season well with salt and black pepper serve with parmesan and the basil leaves

Nutritions of Pappa Al Pomodoro

calories: 369 494 calories
calories: 23 grams fat
calories: 5 grams saturated fat
calories: 26 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 11 grams protein
calories: 9 milligrams cholesterol
calories: 706 91 milligrams sodium
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calories: nutritioninformation