Italian Tomato and Bread Soup, also known as Pappa al Pomodoro, is a rustic Tuscan dish made from simple ingredients: ripe tomatoes, day-old bread, olive oil, garlic, and fresh basil. This thick, comforting soup is the definition of humble Italian cooking—hearty, full of flavor, and made with pantry staples. It’s a warm hug in a bowl that’s perfect year-round.
Why You’ll Love This Recipe
- Rustic and hearty Thickened with bread for a rich, satisfying texture.
- Simple ingredients Made with pantry and garden staples.
- Bursting with flavor Fresh tomatoes, garlic, and olive oil shine through.
- Budget-friendly Uses leftover bread and affordable ingredients.
- Perfect for any season Light enough for summer, cozy enough for winter.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion, finely chopped
- Garlic, minced
- Crushed tomatoes (or fresh ripe tomatoes, peeled and chopped)
- Tomato paste (optional for depth)
- Vegetable broth or water
- Day-old crusty bread (like ciabatta or sourdough), torn into pieces
- Fresh basil leaves
- Salt and black pepper
- Red pepper flakes (optional, for heat)
- Extra-virgin olive oil (for drizzling before serving)
Directions
- Sauté the Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté for 56 minutes until soft.
- Stir in garlic and cook for 1 more minute until fragrant.
- Add Tomatoes and Simmer:
- Add crushed tomatoes (and tomato paste if using), salt, pepper, and red pepper flakes.
- Pour in broth and bring to a simmer. Let cook for 1520 minutes to let flavors deepen.
- Add Bread:
- Stir in the torn bread and simmer for another 1015 minutes, stirring occasionally, until the bread softens and the soup thickens.
- Finish with Basil and Olive Oil:
- Tear in fresh basil leaves and stir to combine.
- Taste and adjust seasoning as needed.
- Serve:
- Ladle into bowls and drizzle with extra-virgin olive oil.
- Serve hot, warm, or at room temperature.
Servings and Timing
- Servings: 46
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Chunky or smooth: Blend half the soup for a smoother texture.
- Garlicky version: Add roasted garlic for deeper flavor.
- Add greens: Stir in kale or spinach during the last few minutes of cooking.
- Cheesy topping: Add grated Parmesan or Pecorino Romano on top.
- Make it spicy: Increase red pepper flakes or add a spoonful of Calabrian chili paste.
Storage/Reheating
- Storage: Keep in the fridge in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickens too much.
FAQs
What’s the best bread to use for this soup?
Day-old rustic bread like sourdough, ciabatta, or Italian country bread works best. Avoid soft sandwich bread.
Can I use canned tomatoes?
Yes! Use good-quality crushed or whole peeled tomatoes and break them up in the pot.
Do I need to remove tomato skins if using fresh tomatoes?
It’s optional, but peeling them helps achieve a smoother texture.
Is this soup vegan?
Yes, just skip the cheese garnish or use a plant-based alternative.
Can I make this soup gluten-free?
Use gluten-free bread, but note that texture may vary.
How thick should the soup be?
It should be thick enough for a spoon to stand up—it’s closer to a porridge than a broth-based soup.
Can I make this ahead of time?
Yes! The flavors develop even more overnight.
What herbs go well with this soup?
Fresh basil is traditional, but oregano or thyme are also delicious additions.
Can I add protein to this soup?
Sure—try adding white beans or topping with a poached egg for extra heartiness.
Can I serve this soup cold?
Yes, it can be enjoyed warm or at room temperature, especially in summer.
Conclusion
Italian Tomato and Bread Soup (Pappa al Pomodoro) is a perfect example of simple ingredients transformed into something extraordinary. With its thick, rich texture and bold tomato-basil flavor, it’s a cozy, satisfying dish that’s ideal for any season. Use up that stale bread and enjoy this classic Tuscan comfort food today!
Description
This Tuscan-style soup transforms humble ingredients into a rich, silky, and satisfying dish. It’s perfect for using up day-old bread and pairs beautifully with a drizzle of good olive oil or a sprinkle of Parmesan.
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Sauté Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook another 30 seconds until fragrant.
-
Add Tomatoes & Simmer:
- Add canned tomatoes (crush them by hand if using whole), broth, salt, pepper, and red pepper flakes.
- Bring to a simmer and cook for 1015 minutes, stirring occasionally.
-
Add Bread & Basil:
- Stir in the torn bread and basil. Simmer for another 1015 minutes, until the bread breaks down and thickens the soup.
-
Blend or Mash (Optional):
- For a smoother texture, use an immersion blender to pulse a few times, or mash with a spoon for a rustic feel.
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Serve:
- Ladle into bowls and finish with a drizzle of olive oil, more basil, and grated Parmesan if using.
Notes
- This soup is even better the next day!
- For extra richness, stir in a tablespoon of butter or a splash of cream at the end.
- Use fresh, ripe tomatoes in summer—just peel and cook them down longer.
