Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:

  • pasta
  • pizza
  • soups
  • potage & broth
  • rice & risotto
  • sauces & marinades
  • ...more
  • Get our FREE newsletter!
    Subscribe to
    Enter your e-mail address:

    Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Tomato, Bread, and Parmesan Soup"
    recipe from Tom Valenti's Soups, Stews, & One-Pot Meals Copyright © 2003 by Tom Valenti and Andrew Friedman

    yields Serves 8 time --- difficultyeasy

    A beguiling and seamless blend of tomatoes, bread, and broth, tomato-and-bread soup is a robust, soulful dish. It's one of those classic Italian preparations that make use of foods that have outlived their usefulness for most people, in this case stale bread and overripe tomatoes.

    My tomato-and-bread soup is made deliberately thick with sourdough bread, which is not the conventional choice, but whose distinct flavor goes well with tomatoes and lots of grated Parmigiano-Reggiano cheese. If you've ever read in cookbooks that you should save Parmesan rinds for another use, this is the ultimate one -- the rind infuses the entire soup with an authentic Italian flavor.

    I make this recipe at the height of tomato season in late summer, when tomatoes are so ripe they crack open. But you can turn to other resources in the winter (see page 245).


    • 4 pounds very ripe beefsteak or Jersey tomatoes, peeled (page 245) and cut into 1-inch cubes
    • Coarse salt
    • Freshly ground black pepper
    • Sugar
    • One 8-ounce block Parmigiano-Reggiano cheese
    • 1/4 cup olive oil, plus more for serving
    • 1/2 medium Spanish onion, peeled and cut into small dice
    • 1 stalk celery, cut into small dice
    • 1 heaping tablespoon tomato paste
    • 2 quarts store-bought, reduced-sodium vegetable broth or homemade Vegetable Stock (page 244)
    • 1 large loaf or 2 small loaves day-old (or two- or three-day-old) sourdough or peasant bread, crust discarded, cut into 1-inch cubes (about 8 cups)
    • Basil Oil (page 229) or Pesto (page 228), optional


    1. Thirty minutes before you want to cook, put the tomatoes and their liquid in a bowl and season with salt, pepper, and a pinch of sugar. Grate the cheese and reserve the rind and cheese separately.

    2. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until hot but not yet smoking. Add the onion and celery and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add the tomato paste and a pinch of sugar and cook for 2 minutes, stirring to coat the vegetables.

    3. Add the broth and the cheese rind and bring to a boil over high heat. Add the tomatoes with their liquid. Season with salt and pepper and cook, stirring, until the tomatoes begin to liquefy and the soup returns to a boil.

    4. Lower the heat and simmer until the tomatoes break down completely and the soup begins to thicken, about 40 minutes. Remove and discard the cheese rind. Add the bread cubes and cook, stirring to break them down, for about 15 minutes. If not serving immediately, let cool, cover, and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.

    5. Stir in the grated cheese until the soup becomes as thick and flavorful as you like. Personally, I like it as thick as porridge with lots of cheesy flavor; I'd use about a cup of grated cheese. But if you like a lighter touch, feel free to hold back on the cheese.

    6. To serve, ladle the soup into individual bowls, hot or at room temperature, garnishing each serving with a few grinds of black pepper, a drizzle of olive oil, and extra grated cheese, if available. You can also top each serving with basil oil or pesto, if desired.

    HOT! We recommend:

    book coverSalmon: A Cookbook
    Diane Morgan is hooked on salmon and it shows. From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, she has traveled the world on a quest to find out everything there is to know about the world's favorite fresh fish. Learn the difference between wild and farmed salmon, discern among the varieties of species, whether Atlantic, Chinook, Coho, or Sockeye, and discover the heart-healthy benefits of including salmon in the diet. The real catch are the recipes. Salmon Hash, Thai Coconut Soup, Salmon Tacos, and a dramatic yet simple whole roasted version show the incredible versatility of salmon—it's perfect morning, noon, and night. It pairs well with an international array of flavors and can be poached, smoked, baked, or grilled. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus gorgeous scenic photographs of famed fishing areas, Salmon is sure to make a big splash in the kitchen.
    More info
    book coverSalmon: The Cookbook
    High in omega-3 and low in fat, salmon is the world's healthiest and most popular fish. The best salmon recipes from Whitecap Books are here in one indispensable volume.
    Salmon: The Cookbook is complete with full color photos and more than 120 recipes that feature both Atlantic and Pacific salmon. Conveniently organized by meal course, this cookbook includes appetizers, soups, salads and entrees, as well as marinades, curing and different cooking methods.
    The easy-to-follow recipes in Salmon range from simple dishes with few ingredients to the more elaborate, such as: - Salmon Pastrami - Home-style Salmon Roe Cured with Apple Juice and Sea Salt - Salmon Sorrel Chowder - Roasted Salmon Fillets with Mango Chili Glaze - Cedar Plank Salmon - Candied Salmon
    More info
    book coverFish: The Complete Guide to Buying and Cooking
    From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 Julia Child Cookbook Award in the Single Subject Category.
    More info
    book coverThe Diabetes Seafood Cookbook: Fresh, Healthy, Low-Fat Cooking
    Meals that are naturally delicious, low-fat,. and diabetes-friendly!
    . Naturally low in fat and packed with protein and. healthy omega-3 fats, seafood is a perfect choice for. fresh meals that fit well into a diabetes meal plan.. Unfortunately, most seafood cookbooks on the market. take what�s naturally a healthy ingredient and add heavy. cream sauces, fatty oils, or fried batters. The results are. unhealthy meals packed with fat and cholesterol that. could potentially wreck a diabetes self-care plan.. With The Diabetes Seafood Cookbook, author Barbara. Seelig-Brown has put together over 100 meals that. deliver seafood�s nutrition-dense benefits without. skimping on taste. Brown has refined the art of coaxing. delicious meals from healthy ingredients, while keeping. the process simple and approachable.
    More info
    book coverNeptune's Table: Cooking the Seafood Exotics
    Don Hubbard's Neptune's Table is an impressive collection of unusual and exotic seafood information including over 200 exciting, innovative, delicious recipes, plus preparation instructions that deal with such diverse subjects as cooking and serving octopus; extracting and preparing sea urchin roe; preparing calamari in unexpected ways (and a simple calamari cleaning method); using the shells of shrimp in cooking; cleaning, cooking, and dining on exotics like sea snails, abalone and limpets. Neptune's Table features chapters and recipes for scallops, oysters, crab, lobster, mussels, and most other sea creatures (except fish). Each chapter is introduced by a full-color original gyotaku (nature print) of the subject special created by Hubbard. From Smoked Oysters Wrapped in Bacon, Scallops and Leeks on Linguine, and Baked Potato Stuffed with Avocado and Shrimp to Abalone Rellenos, Crawfish Court Bouillon, and Sea Urchin Roe Omelet, Neptune's Table is a "must" for every seafood lover's culinary reference shelf! -- Midwest Book Review
    More info


    << Back Soups index Print page Top

    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | | | Home