Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos: Tuscan Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Tuscan Tomato Soup Biography

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Tuscan Style Tomato Stew with Italian Sausage and Cannellini Beans

Ingredients

    4-5 Italian sausage, with casing removed
    4 celery ribs, chopped
    1 large onion, chopped
    4 fresh basil leaves, roughly chopped
    4-5 garlic cloves, finely chopped or crushed
    3-4 tablespoons extra virgin olive oil
    6 medium fresh tomatoes, blanched, cored, peeled and chopped
    1-2 zucchini, chopped
    2 cups cannellini (white kidney) beans
    ¼ cup wine
    ½ cup carrots, chopped
    kosher salt to taste
    ground black pepper to taste
    2 cups chicken stock
    Parmigiano cheese, shredded or grated
    ½ teaspoon crushed red pepper

Instructions

    With sharp knife, slice an X on the bottom of each tomato (see image above). Blanch tomatoes by adding to boiling water for 1-2 minutes; remove from water quickly.
    Peel skin by pulling back corners (see image).
    Cover bottom of heavy bottom skillet with olive oil and brown sausage. Remove sausage without removing the oil and carmelized bits. Set sausage aside.
    In same pan, add onions, carrots, celery and a little kosher salt: saute until tender and slightly carmelized; about 8 minutes (see image).
    Add thyme, basil and garlic and cook for another couple minutes.
    Add tomatoes to pot and bring to high simmer, making sure to scrape any carmelization from the bottom of the pan; add wine and continue to simmer for about 5 minutes. Process in pot with immersion blender or masher until you have a thick sauce (see image). Taste and add salt as needed.
    Return sausage to pot and simmer on medium for a few minutes; add beans and return to simmer.
    Once simmering again, add chicken broth to desired consistency and continue to cook with loosely covered lid for 15 minutes. Add zucchini and finish by simmering another 15 minutes.
    Serve hot, topped with grated cheese.
Amy Cotler’s Tuscan Tomato Bread Soup
Serves 6 - 8
8 cups chopped, skinned & seeded summer tomatoes & their juices (see #1, below)
2 cloves garlic, minced
1/4 teaspoon dried hot red pepper flakes
About 1/4 - 1/2 cup olive oil
About 1 teaspoon kosher or sea salt
6 cups peasant or Italian bread, torn up (include crusts), stale or toasted (1/2 lb)
2 - 3 cups chicken stock or water
About 35 basil leaves, shredded or torn into small pieces
Up to 1 tablespoon balsamic vinegar, optional
Up to 1 teaspoon sugar, optional
Coarsely ground or cracked pepper to taste

1. Plunge about 8 tomatoes into a pot of boiling water. Remove with a slotted spoon or tongs. When they are cool enough to handle, slip off their skins. Cut in half and seed with a spoon, reserving their juices. You can seed them through a sieve if you like, letting the juices run through into a bowl. Cut into wedges. You should have about 8 cups with the juices. (Note: You will need more tomatoes if you use plum tomatoes. Simply use what’s best.)

2. In a medium pot, sauté the garlic and hot chili pepper flakes in the olive oil over low heat until aromatic, about 1 minute tops. Do not brown. Add the tomatoes and salt. Cook over medium-low heat until the tomatoes render their juices, about 20 minutes, stirring periodically to break them up.

3. Add the bread and 2 cups of the chicken stock or water. Cook for an additional 10 minutes, stirring occasionally to break up the bread. Stir most of the basil, reserving the rest for garnish. Taste. If needed stir in: up to 1 tablespoon balsamic vinegar, up to 1 teaspoon sugar and up to 1 cup additional stock, depending on the juiciness of the tomatoes. Let rest for at least an hour before serving.

4. To serve: Taste, adding salt and cracked or coarsely ground pepper, if needed. Ladle into warm bowls. Garnish each with about a 1 teaspoon olive oil and a few leaves of torn or slivered basil.
Tuscan Tomato and Bread Soup - Pappa al Pomodoro
Ingredients

Extra virgin olive oil, plus high quality finishing oil, for garnish
1 large red onion, diced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, smashed and finely chopped
1 cup white wine
2 pounds ripe summer tomatoes, diced
10 basil leaves, half whole and half cut into chiffonade
2 cups tomato juice
2 cups day-old Italian bread, crusts removed and cubed
1/2 cup grated Parmigiano-Reggiano

Directions

Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.

Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.

Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Tuscan Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos