Panade soup with tomato

It's 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 flavour 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 off 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, easy and tasty. You can't ask for more from a dish.

I love spoon dishes, and soups are one of our favourites at home. Even more so now, after the 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 tomato soup (or panade). So, it is a tomato soup in which we also cook bread, helping it to gain more body. The truth is that it results in a humble but really tasty dish (the combination is fabulous!), which both children and adults enjoy.

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

Emile Henry traditional ceramic cooking pot and Green Cosmos bowls and salad bowl

Ingredients

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

*The bread must be stale from the previous day, I recommend a loaf type bread.

Elaboration

1. Peel and remove the seeds from the tomatoes, cut them into pieces and set aside.
2. We cut the onion into julienne strips.
3. Put two or three tablespoons of olive oil in a cocotte or Emile Henry pot and fry the onion.
4. Once poached, add the chopped tomato and sauté for 5-10 minutes, with the pot covered.
5. Add a litre of broth and a little oregano and cook over medium heat for 20 minutes.
6. With the other half litre of broth we leave our chopped bread to soak.
7. Once our soup is cooked, add the bread that you had soaked (and that will have incorporated almost all the broth). Also add salt and ground pepper to taste. Let it boil for about 5-7 minutes.
8. We serve in soup tureens or bowls, and decorate our dish with a little bit of dried oregano.

Emile Henry traditional ceramic cooking pot and Green Cosmos salad bowl

A soup, as I was saying, very simple and which, on these days when the cold is the protagonist, will be great for both children and adults. I hope you enjoy it as much as we do.