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Pappa al Pomodoro, the classic Italian tomato bread soup.

Pappa al Pomodoro

Pappa al Pomodoro is a classic Tuscan tomato and bread soup made with stale bread, ripe tomatoes, garlic, basil, and olive oil. It’s simple, hearty, and full of rich, comforting flavors—a perfect example of rustic Italian cooking.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 Serving
Course: Main Course, Soup
Cuisine: Italian, Tuscan
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 lbs ripe tomatoes or canned San Marzano tomatoes
  • 4 cups stale rustic bread torn into chunks
  • 4 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 1 bunch fresh basil leaves
  • Salt to taste
  • Black pepper to taste
  • 4 cups vegetable broth or water

Method
 

  1. Prepare the Tomatoes:
  2. If using fresh tomatoes, blanch them in boiling water for 1 minute, then peel, core, and chop. If using canned tomatoes, simply chop them up.
  3. Sauté the Garlic:
  4. In a large pot, heat olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
  5. Cook the Tomatoes:
  6. Add the chopped tomatoes to the pot. Season with salt and pepper. Let the tomatoes simmer for 15-20 minutes, stirring occasionally until they break down into a thick sauce.
  7. Add the Bread:
  8. Stir in the torn chunks of stale bread, followed by the vegetable broth or water. Let the bread soak up the liquid for about 5 minutes, stirring occasionally until it thickens.
  9. Simmer the Soup:
  10. Reduce the heat to low, cover, and simmer for another 10-15 minutes. Stir occasionally to make sure the bread breaks down and blends into the soup.
  11. Finish with Basil and Olive Oil:
  12. Stir in the fresh basil leaves and drizzle more olive oil on top. Adjust seasoning with additional salt and pepper to taste.
  13. Serve:
  14. Ladle the soup into bowls, drizzle with extra olive oil if desired, and garnish with more basil.

Notes

If you like a spicier kick, add red pepper flakes when cooking the garlic.
For a smoother texture, you can blend the soup, but it’s traditionally served chunky.