Passata al Pomodoro Soup

Passata al Pomodoro Soup

Organic San Marzano tomatoes, peeled, pureed, and bottled. Great as a base for sauces, soup, and pizza sauce. In winter, we love it as a warming soup served with a side of Pimenton Cheese & Applewood Bacon Panini



2 cups Passata tomato puree
2 cups chicken or vegetable stock
1 Tablespoon Peperoncini & Pimenton salt
1 cup cubed focaccia or ciabatta bread
3 Tablespoons Bella Cucina Extra Virgin Olive Oil


    ⁠PREPARATION: Pre-heat oven to 375 degrees F.

    In a large saucepan, heat the Passata and stock over medium-low heat. Season with salt. Heat just until soup comes to a low simmer. Spoon into shallow bowls. Garnish with the focaccia croutons and a drizzle of extra virgin olive oil.

    In a large bowl, toss the bread with 2 Tablespoons of the olive oil until well coasted. Spread out bread out onto a sheet pan. Bake until the bread is crisped and golden brown, about 20-25 minutes. You can make this ahead of time and keep in an air tight container or plastic bag for a few days.

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