Panade Tomato Soup

We are in the middle of winter and Raquel (author of Los Tragaldabas) brings us the recipe for a tomato panade soup, a spoon dish full of flavor that you will surely appreciate at home. It's time to warm up with this 100% natural recipe!

There is nothing more comforting to fight the cold than a hot bowl of soup. This tomato panade soup is such a basic recipe that I assure you even a child could make it and the result is fantastic, simple, straightforward and tasty. You can't ask more from a dish.

I love spoon dishes, and soups are some of our favorites at home. Especially now, after the Christmas feasts: this recipe is a great dish to recover from so many knife-and-fork meals.

This soup is something special: it's a breaded tomato soup (or panade). So, it's a tomato soup in which we also cook bread, helping it gain more body. The truth is that it results in a humble but truly tasty dish (Its combination is fabulous!), enjoyed by both kids and adults.

I prepared this soup the old-fashioned way: in the traditional marmite we've always seen at home and which is perfect for making all kinds of spoon dishes (soups and creams), as well as stews and similar. This Emile Henry one is an absolute beauty.

Emile Henry Traditional Ceramic Soup Pot and Green Cosmos bowls and salad bowl

Ingredients

• 2 onions
• 500gr of tomatoes
• 1 liter and a half of meat or vegetable stock
• 150gr of chopped bread*
• Oregano
• Salt
• Pepper
• Extra virgin olive oil

*The bread should be from the previous day; I recommend a country-style loaf.

Preparation

1. We peel and remove the seeds from the tomatoes, chop them and set aside.
2. We cut the onion into julienne.
3. We put in a casserole or in the marmite Emile Henry two or three tablespoons of olive oil and sauté the onion.
4. Once softened, add the chopped tomato and sauté for 5-10 minutes, with the marmite covered.
5. Add one liter of stock and a little oregano and let simmer over medium heat for 20 minutes.
6. With the other half liter of stock we soak our chopped bread.
7. Once our soup has cooked, add the bread that you had left soaking (which will have absorbed most of the stock). Also add salt and ground pepper to taste. Let boil for about 5-7 minutes
8. Serve in soup tureens or bowls, and garnish our dish with a little dried oregano.

Emile Henry Traditional Ceramic Soup Pot and Green Cosmos salad bowl

A soup, as I said, very simple and which on these cold days will be great for both kids and adults. I hope you enjoy it as much as we do.