What Is Tomato Tuscan Soup? Discover The Best Beginner Recipes

Pappa al pomodoro originates from Tuscany and is particularly popular in Florence. Pomodoro is Italian for tomato. Simply put, this tomato-based dish is cooked with oil and garlic, seasoned with basil, and eaten with toasted bread for a filling meal. The dish has rapidly become a symbol of the region’s cuisine and is, expectedly, served all year round. Yes, even if it’s not tomato season! However, you should prepare it in the summer, and not get tempted with other seasons by peeled tomatoes. This recipe can also be made more or less flavorsome using chili pepper and onions, with only one catch though. It has to be served with finely chopped new garlic, according to tradition. This is something which may not be to everyone’s taste nowadays. That being said, it’s important to note that Pappa al Pomodoro – an expression of Florentine tradition – has an infinite variety of preparations. The subtle differences can be used to identify which neighborhood, area or surrounding it comes from.

Tuscan Tomato Soup Recipes

The following are some of the best tomato soup recipes you can try out at home:

Tuscan Tomato Bread Soup (13)

Here’s how you make a tuscan tomato bread soup that’s full of flavor:

Ingredients:

• Extra virgin olive oil, plus high quality finishing oi, 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-Reggian

Instructions:

1. Start by coating a large wide pot using olive oil over medium heat then add the onions.
2. Next, season with the crushed red pepper and salt to test, and cook for about 8 to 10 minutes until the onions are soft and very aromatic.
3. Now toss in the garlic and cook for an additional 2 to 3 minutes. Add in the wine and continue cooking until it’s reduced by half.
4. Stir in the tomatoes before seasoning with salt to taste. Cook for about 12 to 15 minutes until the tomatoes are really soft and juicy. Toss in the whole basil leaves.
5. Carefully puree the tomatoes in a blender in batches.
6. Return the tomato puree to the pot then add in the tomato juice and bread.
7. Cook the soup for about 20 minutes using medium heat until the bread completely loses its shape and the soup is really thick.
8. Taste and adjust seasoning if needed.
9. Ladle the soup into bowls and serve.

Nutritional information: 314 calories, 12g total fat, 3g saturated fat, 10mg cholesterol, 731mg sodium, 39g carbohydrates, 5g dietary fiber, 11g protein, 10g sugar.

This recipe is courtesy of foodnetwork.com

Read More: Autumn Soup Ingredients: 6 Pantry Staples For A Hearty Bowl

Tuscan Chickpea Kale & Tomato Soup (12)

Do you ever just crave that big bowl of soup after a busy day? Well, this may just be what you’re looking for. It’s full of flavor, healthy, and easy to make.

Here’s what you’ll need:

Ingredients:

• 1 garlic clove
• 1 unit yellow onion
• 3 oz carrot
• 2.5 oz Israeli couscous
• 4 oz kale
• 13.4 oz chickpeas
• 1 tablespoon tuscan heat spice
• 14 oz diced tomatoes
• 1 unit veggie stock concentrate
• 1 unit mushroom stock concentrate
• 1/4 cup parmesan cheese
• 1 unit ciabatta bread
• 1 teaspoon garlic powder

Instructions:

1. Wash and dry all produce before trimming, peeling and dicing the carrots in 1/2 inch pieces.
2. Halve and peel the onion, dicing one half. Now peel and mince the garlic then remove and discard any large stems from the kales.
3. Next, heat a large drizzle of olive oil in a large pot using medium heat.
4. Add in the diced onions and carrots, cooking for about 5 to 6 minutes and stirring occasionally until softened.
5. Add a drizzle of olive oil before stirring in the tuscan heat spice and garlic. Cook for about 30 seconds until fragrant.
6. Stir in the chickpeas and their liquid, mushroom and veggie stock concentrate, 3 ½ cups water, and a sizable pinch of salt into the pot containing the veggies.
7. Bring the mixture to a simmer then reduce the heat and allow it to cook uncovered for about 13 to 15 minutes until the carrots are just softened
8. Stir kale and couscous into the pot and cover it. Cook for about 7 to 9 minutes until the kale is wilted and couscous tender.
9. Uncover then stir in half the parmesan.
10. Taste and season generously with salt and pepper then turn off the heat.
11. Now halve the ciabatta then place 2 tablespoons of butter in a small bowl and microwave for about 10 to 15 seconds until softened.
12. Stir in the remaining garlic powder before seasoning with salt and pepper.
13. Toast the ciabatta then spread the cut sides with garlic butter. Halve each piece diagonally.
14. Divide the soup in bowls and sprinkle with the leftover parmesan.
15. Serve with garlic ciabatta on the side.

Nutritional information: 910 Calories, 30g Fat, 12g Saturated Fat, 125g Carbohydrate, 21g Sugar, 14g Dietary Fiber, 28g Protein, 45mg Cholesterol, 1680mg Sodium.

This recipe is courtesy of hellofresh.com

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How Should Tomato Tuscan Soup Be Served?

For the best experience, ensure you serve the recipe with basil on top alongside raw extra-virgin olive oil to add some liveliness and new aroma to the dish. Additionally, it can also be served as a base when adding other things such as burrata cheese on the pappa itself.

There are some people who like it as a pudding, or make it as a flan. Regardless of where you fall, the most important thing to remember is never serve it hot, but rather absolutely lukewarm!

Tuscan Tomato Soup Health Benefits

It goes without saying that one of the most important ingredients when making the classic pappa al pomodoro is tomatoes.

Research shows that tomatoes are loaded with lots of nutrients that offer a wide range of health benefits. Therefore, enjoying your tomato soup may be a delicious way of making the most out of the health benefits of tomatoes.

Here are some of the science-backed benefits of tomato soup:

Highly Nutritious

Tomatoes have a relatively low calorie count, but are packed with nutrients and beneficial plant compounds.

One large (182-gram) raw tomato contains (11):

• Calories: 33
• Carbs: 7 grams
• Fiber: 2 grams
• Protein: 1.6 grams
• Fat: 0.4 grams
• Vitamin C: 28% of the Daily Value (DV)
• Vitamin K: 12% of the DV
• Vitamin A: 8% of the DV
• Potassium: 9% of the DV

Tomatoes are rich in carotenoids, especially lycopene, providing about 80% of the DV for lycopene (3). This is the pigment that gives tomatoes their characteristic bright red color and potentially responsible for many of their health benefits (1).

They Are Rich In Antioxidants

Antioxidants are compounds that aid in neutralizing the negative effects of oxidative stress that occurs when free radicals accumulate in your body (9).

Tomato soup is a good source of antioxidants like lycopene, flavonoids, and vitamins C and E. Consuming these antioxidants have been linked to lowered risk of cancer and inflammation related diseases like obesity (3).

Read More: Homemade White Bean Soup Recipe – How To Make A Delicious Soup From Scratch

Can Promote Healthy Skin And Vision

Enjoying a bowl of tomato soup may be potentially beneficial to your eyes and skin.

Lycopene and beta-carotene play key roles in protecting your skin from sunburn. They do this by absorbing ultraviolet (UV) light to increase your skin’s defense against UV-induced damage (2).

However, while the research shows this has some benefits for your skin, it doesn’t mean you should alter your regular sun protection skin care routine.

Additionally, tomatoes are rich in vitamin A and carotenoids that may be beneficial for your eye health. Eating tomatoes has been linked with lowered risks of macular degeneration or loss of vision occasioned with aging (5). Additionally, your body converts beta carotene into retinol, an essential compound for vision (3).

Can Improve Your Bone Health

Osteoporosis is a chronic disease usually characterized by increased bone fracture and fragility (10).

Studies have shown that lycopene is vital in regulating bone metabolism through increasing bone mineral density. This reduces the risks of fractures occurring (6).

Animal studies have also indicated that lycopene can influence bone metabolism by stimulating osteoblast activity. This builds bones while simultaneously reducing the breakdown activity of osteoclasts (8)

May Reduce The Risk Of Heart Disease

High intake of protein has been shown to reduce the levels of total and LDL (bad) cholesterol, which are the two major risk factors for heart disease. These effects have been associated to the vitamin C and lycopene content in tomatoes (3).

Additionally, lycopene also lowers cholesterol absorption in the intestines while improving the functioning of HDL (good) cholesterol in your body (7). Finally, the carotenoids in tomatoes may help in lowering your blood pressure which is also a risk factor for heart disease (4).

May Boost Your Immunity

Some cultures are known to use tomato soup as home remedies for the common cold. Research has also indicated that vitamin C may help prevent common cold while reducing the severity and duration of cold symptoms (14). Additionally, carotenoid can stimulate your overall immune system (3).

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The Bottom Line

The pappa al pomodoro is a classic that has gained global popularity over the years and for a good reason. This recipe from Tuscan is not only delicious, it also comes loaded with nutrients that offer numerous health benefits.