Pappa al Pomodoro (Tuscan Bread and Tomato Soup)

A recipe for Pappa al Pomodoro (Tuscan Bread and Tomato Soup)! Leftover bread is paired with tomatoes, garlic, and basil for a refreshing summer soup.

I first came across the inspiration for Pappa al Pomodoro in the cookbook, Claudia Roden’s The Food of Italy. This light summer soup from Tuscany is a great way to use up stale bread and highlight seasonal flavors.

There are a few different variations. In this version, onions and garlic are briefly sautéed, then simmered with tomatoes and stock to form the soup base.

After removing from heat, stir in a handful of torn fresh basil and small pieces of dried Tuscan bread. Set aside for around 20 minutes to allow the bread to soak up the soup and bring together all the flavors.

Serve warm or at room temperature with an additional drizzle of olive oil.

A Few Pappa al Pomodoro Tips

I used a store-bought, two day old Tuscan country bread for this soup. Remove the crusts before drying further in the oven.

The Pappa al Pomodoro is best with ripe, in-season tomatoes. If unavailable, use canned peeled tomatoes.

For a vegetarian option, swap the chicken stock for vegetable stock. For a vegan version, use the vegetable stock and make sure the bread doesn’t include any dairy products.

If the soup is too thin, add another piece of bread or simmer for a few more minutes. If the soup is too thick, add a little more chicken stock or water (take care not to add too much! The consistency should be close to porridge).

The combination and use of ingredients may vary based on region and family. Some don’t include the onion. Other recipes add a soffritto- combination of diced onions, carrot, and celery.

Adjust the salt and freshly ground black pepper to taste. The exact amount of salt will depend on the salt content of your stock.

Want a little heat? Stir in a pinch or two of red pepper flakes.

After resting with the bread for 20 minutes, the soup will be warm. Reheat briefly, stirring the bottom often to prevent burning, to serve hot if desired.

Looking for more soup recipes?

Try my:

• Flädlesuppe (German Crepe Soup)
• Carrot Ginger Soup
• Mushroom Chard Soup

This recipe was originally posted in July 2013 and updated in July 2023.

Pappa al Pomodoro (Tuscan Bread and Tomato Soup) Recipe

Adapted from Claudia Roden’s the Food of Italy

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5 from 1 vote

Pappa al Pomodoro (Tuscan Bread and Tomato Soup)

A recipe for Pappa al Pomodoro (Tuscan Bread and Tomato Soup)! Leftover bread is paired with tomatoes, garlic, and basil for a refreshing summer soup.

Course Soup

Cuisine Italian

Keyword basil, bread, Italian, Italy, soup, summer, tomato

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting Time: 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 Servings

Ingredients

• 8 ounces (227 grams) stale Tuscan country bread cut into 1/2 inch (1.25 centimeter) slices with the crust removed
• 1 1/2 pounds (680 grams) ripe tomatoes
• 2 tablespoons (30 milliliters) olive oil plus more for drizzling
• 1 onion peeled and finely diced
• 3 cloves garlic peeled and minced
• 4 cups (1 liter) chicken stock
• salt and freshly ground black pepper to taste
• 1/4 cup (6 grams) fresh basil torn or chopped, plus more for garnish

Instructions

• Preheat oven to 350˚F (180˚C).
• Place the bread slices on large baking sheet and bake just long enough to dry the bread, but not chang the color. Break the slices into small pieces.
• Bring a large pot of water to a boil. Place a large bowl of ice water nearby.
• Cut a small "X" on the bottom of each tomato.
• Carefully place the tomatoes in the boiling water and cook just until the skin starts to separate, 30 seconds to one minute.
• Immediately transfer to the ice water and set aside until cool enough to handle.
• Once cool, peel off the skins and dice the tomatoes.
• In a large pot, drizzle the olive oil over medium heat.
• Add the onion and cook just until softened, stirring occasionally.
• Stir in the garlic and cook until fragrant, 30 seconds to 1 minute.
• Add the diced tomatoes and any juice.
• Once they start to break down, pour in the chicken stock. Season to taste with salt and pepper.
• Bring the mixture to a boil, then reduce heat to a simmer and cook for 30 minutes, stirring occasionally, until the liquid starts to reduce.
• Remove the pot from heat.
• Stir in the torn pieces of dry bread and basil, then set aside for 20 minutes.
• Stir to break up the soaked pieces of bread and blend slightly into the soup. Adjust seasoning to taste.
• Serve warm, drizzling the top of each bowl with a little more olive oil if desired.