Icelandic-style Tomato and Bread Soup

Ingredients

In this Icelandic adaptation, the traditional Italian Pappa al pomodoro is transformed by incorporating Icelandic herbs and spices, such as dill and thyme, to infuse the soup with a unique Nordic flavor profile. Additionally, the use of locally sourced ingredients, like Icelandic tomatoes and crusty rye bread, adds a distinct touch to this comforting dish. We alse have the original recipe for Pappa al pomodoro, so you can check it out.

• 1 kg (2.2 lbs) Icelandic tomatoes, diced 1 kg (2.2 lbs) Icelandic tomatoes, diced
• 200g (7 oz) crusty rye bread, torn into small pieces 200g (7 oz) crusty rye bread, torn into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 10g
• Protein: 6g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Stir in the tomato paste and cook for an additional minute.
3. 3.
   Add the diced tomatoes, dried thyme, and dried dill to the pot. Season with salt and pepper to taste. Cook for about 10 minutes, allowing the flavors to meld together.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes.
5. 5.
   Add the torn rye bread pieces to the pot and stir well. Allow the bread to soak in the soup for about 5 minutes, until it softens and thickens the soup.
6. 6.
   Remove the pot from the heat and let the soup cool slightly. Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.
7. 7.
   Return the soup to the stove and reheat gently. Adjust the seasoning if needed.
8. 8.
   Serve the Icelandic-style Tomato and Bread Soup hot, garnished with a sprinkle of fresh dill or a drizzle of Icelandic yogurt.

Treat your ingredients with care...

• Rye bread — Choose a crusty rye bread with a dense texture for the best results in this soup. If rye bread is not available, you can substitute it with whole wheat bread or any other hearty bread of your choice.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or oat cream to the soup before blending.
• If you prefer a chunkier soup, reserve some of the diced tomatoes and add them back into the blended soup for added texture.
• Experiment with different Icelandic herbs, such as Icelandic moss or angelica, to add a unique twist to the flavor profile.

Serving advice

Serve the Icelandic-style Tomato and Bread Soup as a comforting main course, accompanied by a slice of freshly baked Icelandic rye bread. It pairs well with a dollop of Icelandic yogurt or a sprinkle of fresh dill on top.

Presentation advice

Present the soup in rustic bowls, garnished with a sprig of fresh dill and a drizzle of olive oil. Serve it alongside a slice of crusty rye bread for an authentic Icelandic touch.