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Tomato and Bread Soup (Pappa al Pomodoro)

Posted on by The Olive Oil Hunter

Fresh tomatoes usually get all the love, obscuring the fact that canned tomatoes, preserved at their peak in their own juices, are wonderful, too! This soup, though made of humble ingredients, is transformed when drizzled with exquisitely fresh olive oil. 

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Pinch red pepper flakes
  • 2 medium cloves garlic, thinly sliced
  • 1/2 medium onion, minced (about 1/2 cup)
  • One 28-ounce can whole plum tomatoes, crushed by hand, with juices
  • 2 sprigs fresh basil, plus torn leaves for serving
  • 1/3 pound (about 6 ounces) fresh or stale rustic bread, crusts removed, torn or cut into 1-inch chunks
  • 2 cups warm vegetable or chicken stock, plus more as needed
  • Kosher salt and freshly ground black pepper 

Directions

Step 1

In a large saucepan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add red pepper flakes and garlic and cook, stirring, until the garlic just begins to turn golden. Add the onion and cook, stirring, just until softened, about 5 minutes. Add the crushed tomatoes and their juices, along with the basil sprigs, and bring to a simmer. 

Step 2

Stir in the bread. Ladle the stock on top, stirring to combine. Simmer the soup, adding more stock as needed, until the bread is completely softened and custardy and soup has thickened to a porridge-like consistency, about 25 minutes. Season with salt and pepper. Discard the basil sprigs. 

Step 3

Divide the soup between four bowls, generously drizzle the soup with olive oil, and grind black pepper on top. Garnish with torn basil leaves and serve. 

Serves 4 — Recipe adapted from seriouseats.com 

Chilled Tomato Soup with Créme Fraiche

Posted on by The Olive Oil Hunter

Like a refined version of gazpacho, this soup is refreshing and can be served as a starter or light main course. Make the soup and the herbed crème fraîche a day ahead of time, if desired, and refrigerate. (Let the crème fraîche come to room temperature before serving.)

Ingredients

  • 4 pounds tomatoes, quartered and seeded
  • 2 cups low-sodium vegetable broth
  • 1/2 cup extra virgin olive oil
  • 1/4 cup tomato paste
  • 1 tablespoon red wine vinegar
  • 2 teaspoons sugar
  • Kosher salt and freshly ground pepper
  • 1/2 cup crème fraîche
  • 1 1/2 tablespoons chopped tarragon, plus tarragon leaves for garnish

Directions

Step 1

Working in a blender in 2 batches, puree the tomatoes with the vegetable broth, olive oil, tomato paste, red wine vinegar, and sugar until very smooth. Transfer to a bowl, season with salt and pepper and refrigerate until chilled, about 2 hours.

Step 2

In a small bowl, mix the crème fraîche with the chopped tarragon and season with pepper. Ladle the soup into bowls. Top with a dollop of the crème fraîche, garnish with the tarragon leaves, and serve.

Serves 6 — Recipe from foodandwine.com

Lentil and Chorizo Soup (Lentejas con Chorizo)

Posted on by The Olive Oil Hunter

A small restaurant on the road from Madrid to Jaén serves incredible lentil and chorizo soup. It might be my “favorite bite” of this trip. 

Ingredients

  • 1 3/4 cups lentils
  • One cured chorizo (about 9 ounces), sliced
  • 4 cloves of garlic, unpeeled
  • One large potato, peeled and diced 2 carrots, peeled and diced
  • Water or vegetable stock
  • 1 tablespoon Spanish smoked paprika (pimentón)
  • Extra virgin olive oil for sautéing, plus extra for drizzling
  • Salt to taste 

Directions

Step 1

Wash the lentils and remove any debris. Place the lentils, chorizo, whole garlic cloves, carrots, and potatoes in a large pot. Pour in enough water or vegetable stock to cover the ingredients by three ngers. Bring to a boil, then lower the heat to a simmer. Let cook, uncovered, stirring occasionally. 

Step 2

Fry the onions in a tablespoon or two of olive oil in a skillet over medium heat until slightly browned, then add the Spanish paprika. Add the onions to the lentils and salt to taste. Cook for 45 minutes. Remove the garlic cloves; squeeze the garlic from its skin, and mash. Return the garlic to the pot. Serve immediately with extra olive oil for drizzling. 

Serves 6 — Recipe adapted from food52.com 

Fresh Tomato Soup

Posted on by The Olive Oil Hunter

Make this simple soup when sun-ripened tomatoes come into the market. If you’re unfamiliar with it, burrata is a water-packed, milky mozzarella-like cheese filled with cream. Substitute a spoonful of fresh ricotta if burrata is unavailable.

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1 small onion, finely diced
  • 1/2 carrot, finely diced
  • 2 fresh basil leaves
  • 1 sprig fresh thyme
  • 3 pounds tomatoes, coarsely chopped
  • Salt and pepper
  • Burrata cheese, for garnish

Directions

Step 1

In a small, heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrot, basil and thyme. Cook, stirring frequently, until the vegetables are tender, 10 to 12 minutes.

Step 2

Stir in the tomatoes, along with 3/4 teaspoon salt and 1/4 teaspoon pepper, or to taste. Simmer for 20 minutes to break down the tomatoes and marry the flavors.

Step 3

Remove from the heat and purée the soup in a blender or food processor. (Do not fill the blender jar more than half full with the soup; process in batches with a folded kitchen towel held firmly over the lid.) Strain the soup through a fine mesh strainer or food mill. Serve the soup hot, with a small spoonful of burrata and a drizzle of olive oil.

Serves 6 to 8 — Recipe from Angelini Osteria, Los Angeles, CA