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pappa al pomodoro tuscan soup

Pappa al Pomodoro (Tuscan Tomato Bread Soup)

A rustic Tuscan tomato and bread soup that turns simple pantry staples—tomatoes, olive oil, garlic, and bread—into a warm, comforting bowl. Thick, rich, and full of flavor, it’s perfect for any season and easy to make on the stovetop.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course (light meal), Soup
Cuisine: Italian, Italian (Tuscan)
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients:
  • 2 tbsp extra-virgin olive oil plus more for drizzling
  • 3 –4 garlic cloves sliced
  • 1 small yellow onion finely chopped
  • 1 pinch red pepper flakes optional
  • 1 can 28 oz / 800 g whole peeled tomatoes or 2 lb (900 g) ripe fresh tomatoes, peeled and chopped
  • 3 cups about 200 g rustic country bread, torn or cubed (fresh, oven-dried, or stale)
  • 3 –4 cups vegetable or chicken stock adjust for thickness
  • 6 –8 fresh basil leaves plus extra for garnish
  • Salt and freshly ground black pepper to taste
Optional Add-Ins:
  • 1 small bay leaf or pinch of oregano for depth
  • Grated Parmesan cheese for serving optional

Method
 

Start the aromatics
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers. Add red pepper flakes (if using) and sliced garlic. Cook gently until the garlic turns pale gold.
Add onions and soften
  1. Stir in the chopped onion and cook until translucent and fragrant, about 5 minutes. Keep the heat low to avoid browning.
Add tomatoes and simmer
  1. Add the tomatoes with their juices.
  2. If using canned tomatoes: crush them by hand for a rustic texture.
  3. For a smoother soup: purée the tomatoes before adding.
  4. Toss in the basil sprigs and bring everything to a gentle simmer.
Fold in the bread
  1. Tear or cube your bread and add it to the pot. Pour in warm stock (enough to fully soak the bread). Stir well so all pieces absorb liquid.
Cook until thick and custardy
  1. Simmer for 20–25 minutes, stirring often. The bread will soften and blend into the tomatoes, forming a thick, creamy texture.
  2. If it gets too thick, add more stock by the cup. For extra smoothness, whisk or mash gently.
Season and finish
  1. Taste and adjust salt and pepper. Remove basil sprigs.
  2. Serve hot with a bold drizzle of olive oil, torn basil leaves, and a sprinkle of cracked pepper or Parmesan if desired.

Notes

  • Both fresh and canned tomatoes work—use fresh in summer, canned in winter.
  • Any rustic or country-style bread is fine; oven-dry if too soft.
  • Adjust the soup’s texture with more or less stock to your taste.
  • Leftovers keep well for 3–4 days. Reheat slowly with a splash of stock or water.
  • Serve hot, warm, or even room temperature—it’s delicious either way.