Panade soup with tomato

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

There is nothing more comforting to combat the cold than a warm bowl of soup. This breaded tomato soup is such a basic recipe that I assure you that even a child could make it and the result is fantastic, simple, simple and tasty. You cannot ask for more from a dish.

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

This soup is something special: it is a panada (or panade) tomato soup. So, it is a tomato soup in which we also cook bread, helping it to take on more body. The truth is that it results in a humble but really tasty dish (Its combination is fabulous!), which is enjoyed by both children and adults.

I have prepared this soup the old-fashioned way: in the traditional kettle that we have always seen at home and that is perfect for preparing all kinds of soups and creams, as well as stews and the like. This one by Emile Henry is a real beauty.

Emile Henry traditional ceramic kettle and Green Cosmos bowls and salad bowl

Ingredients

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

*The bread must be settled from the day before, I recommend a loaf-type bread.

Elaboration

1. Peel and remove the seeds from the tomatoes, chop and reserve.
2. Cut the onion in juliana.
3. Put two or three tablespoons of olive oil in a cocotte or in the Emile Henry kettle and fry the onion.
4. Once poached, add the chopped tomato and sauté for 5-10 minutes, with the pan covered.
5. Add a liter of broth and a little oregano and cook over medium heat for 20 minutes.
6. With the other half liter of broth we leave our chopped bread to soak.
7. Once our soup has cooked, we add the bread that you had left to soak (and that will have incorporated almost all the broth). Also add salt and ground pepper to taste. Let boil for 5-7 minutes
8. We serve in tureens or bowls, and decorate our plate with a little bit of dried oregano.

Emile Henry traditional ceramic kettle and Green Cosmos salad bowl

As I was saying, a soup that is very simple and that in these days when the cold is the protagonist will taste great, both for children and adults. I hope you enjoy it as much as we do.