Creamy Tomato Soup and Pangrattato with Basil Olive Oil and Neapolitan Herb Balsamic
Pangratatto is the secret to elevating this flavourful soup. The contrasting crunch of these crispy pan- fried bread crumbs with the creamy rich soup take this classic comfort food to a whole new level.
Creamy Tomato Soup and Pangrattato with Basil Olive Oil and Neapolitan Herb Balsamic
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
40 minutes
Allan Hussey
Ingredients
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¼ Cup Basil Olive Oil
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1 Garlic clove, minced
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½ Cup onion, finely chopped
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2 Cans (28oz each) Italian tomatoes, with juice
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3 Cups chicken broth
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3 Tbsp. Neapolitan Herb Balsamic
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¾ Cup heavy cream (plus extra for drizzling)
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1 Tsp. Oregano
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1 Tsp. Salt
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1 Tsp. Black pepper
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2 Cups stale bread, torn into small pieces
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3 Tbsp. Extra Virgin Olive Oil
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1 Tbsp. Garlic, minced
Easy Pangrattato
Directions
In a pan over medium heat, add the EVOO and garlic cooking for 30 seconds or until fragrant.
Toss in the bread chunks and cook, stirring often, until golden brown and crunchy (about 5–7 minutes). Set aside.
Heat the Basil Olive Oil in a large saucepan over medium heat. Add the onion and garlic, and sauté until softened. Deglaze with Neapolitan Herb Balsamic then stir in the tomatoes, chicken broth, oregano, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 20 minutes. Remove from heat and let cool slightly.
Blend in batches until smooth. Return to the pot, stir in the heavy cream, and bring back to a gentle boil. Lower heat and simmer for another 20 minutes.
Ladle into bowls, top with a swirl of cream, and a sprinkle of pangrattato.
Looks delicious. I would probably just top it with croutons, but I guess that is the same idea
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