Bread & tomato soup (Pappa al pomodoro) Recipe

Jump to Recipe Print Recipe

This Pappa al pomodoro is a rich and rustic recipe, which is made with stale bread and ripe tomatoes. It’s the ultimate comfort food recipe, a classic Tuscan soup ready in about an hour.

Pappa al pomodoro Ingredients

A simple, classic list for an authentic Tuscan soup.

500g ripe cherry tomatoes
2 x 400g tins of quality plum tomatoes
500g stale quality bread (like sourdough or ciabatta)
3 cloves of garlic
1 big bunch of fresh basil
Quality extra virgin olive oil
Sea salt and freshly ground black pepper

How To Make Pappa al pomodoro

A step-by-step guide to this wonderfully hearty and simple soup.

Roast the Cherry Tomatoes: Preheat the oven to 180ºC/350ºF/gas 4. Prick the cherry tomatoes and place them in a roasting tray. Scatter over one finely sliced garlic clove and a quarter of the basil leaves. Drizzle with extra virgin olive oil, season with salt and pepper, and roast for 20 minutes to intensify their flavor.
Start the Soup Base: Heat a generous lug of olive oil in a large pan over a medium heat. Add the remaining sliced garlic and the finely chopped basil stalks and fry for 1 minute until softened.
Simmer the Sauce: Tip in the tinned tomatoes, breaking them up with a spoon. Fill one of the empty tins with water and add it to the pan. Bring to a boil, then reduce to a simmer for 15 minutes.
Add Bread and Finish: Tear the stale bread into chunks and stir it into the simmering tomato base. Season to taste with salt and pepper. Tear in most of the remaining basil leaves and let the soup sit on a very low heat for 10 minutes to thicken.
Combine and Serve: Add the roasted cherry tomatoes to the pan, making sure to scrape in all the sweet, sticky juices from the tray. Give the soup a good stir. You are looking for a thick, silky, porridge-like texture; add a little more water if it’s too thick. Remove from the heat, stir in 6 tablespoons of extra virgin olive oil, and divide between bowls. Serve with the remaining basil leaves torn over the top.

Bread & tomato soup (Pappa al pomodoro) Recipe

Recipe Tips

For the most authentic and richly flavored Pappa al Pomodoro.

What’s the best bread to use? The key is to use a good quality, crusty, stale bread. A day-old (or several days old) sourdough, ciabatta, or rustic country loaf is perfect. The stale bread soaks up the tomato broth without completely disintegrating, creating the soup’s signature thick, rustic texture.
Why use stale bread? Fresh, soft bread would turn to a complete mush in the hot soup. Stale bread has a sturdy structure that allows it to absorb the liquid while still retaining some texture, which is essential for this dish.
Can I make this ahead of time? Absolutely! Pappa al pomodoro is one of those magic dishes that is famously even better the next day. The flavors continue to meld and deepen as it sits. It’s fantastic served at room temperature or gently reheated.
Why add so much olive oil at the end? Adding a generous amount of good quality extra virgin olive oil after the soup has been taken off the heat is a classic Tuscan finishing touch. It adds a rich, peppery, fruity flavor and a beautiful, silky mouthfeel that you don’t get from just cooking with it.

What To Serve With Pappa al pomodoro

Classic accompaniments to complete this rustic Italian meal.

This hearty soup is a satisfying meal in a bowl. It is traditionally and most deliciously served with:

An extra drizzle of the best extra virgin olive oil you have
A few more fresh torn basil leaves
A grating of fresh Parmesan cheese on top
A glass of a simple Italian red wine, like a Chianti

How To Store Pappa al pomodoro

This soup makes for fantastic leftovers.

Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavor will only improve.
Freeze: Pappa al pomodoro freezes very well. Let it cool and portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Pappa al pomodoro Nutrition Facts

An estimated guide per serving.

Calories: 450 kcal
Carbohydrates: 60 g
Protein: 12 g
Fat: 18 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What does Pappa al Pomodoro mean?

In Italian, u0022pappau0022 means mush or porridge, and u0022pomodorou0022 means tomato. So, the name literally translates to u0022tomato mush,u0022 which perfectly describes its thick, comforting, and rustic texture. It’s a classic u0022cucina poverau0022 (peasant cooking) dish from Tuscany.

Can I make the soup smoother?

Traditional Pappa al Pomodoro is meant to be rustic and textured from the bread. However, if you prefer a smoother soup, you can use a stick blender to give it a quick blitz until it reaches your desired consistency.

Do I have to use fresh basil?

Yes, for the best, most authentic flavor, fresh basil is essential. The recipe uses both the stalks (for simmering in the sauce) and the leaves (for stirring in at the end), which provides a deep, layered basil flavor that you can’t get from dried herbs.

Try More Recipes: