Pappa al Pomodoro (Tuscan Tomato & Bread Soup)
Pappa al Pomodoro is a rustic Tuscan tomato and bread soup made with San Marzano tomatoes, fresh basil, and day-old bread. It’s hearty, budget-friendly, and refined – perfect for chilly evenings or as a rustic starter for a dinner with friends.
Italian Translation: none – it’s already Italian!
Region of Origin: Toscano
Wine Pairing Suggestion: Sangiovese or Chianti
Category: First Course [‘Primi’]
Michelle’s Cucina
A note from my kitchen to yours.
This week I leaned into tomatoes with one of my favorite Tuscan classics — Pappa al Pomodoro. Born out of resourcefulness, this dish turns day-old bread and simple pantry staples into something so flavorful and satisfying. I love that it’s easy, reheats beautifully, and doesn’t need to be served piping hot. My go-to toppings? A sprinkle of parmesan, a few basil leaves, fresh pepper, and a drizzle of chili-infused olive oil.
What You’ll Need to Make Pappa al Pomodoro:
- Vegetable stock (or water)
- Extra Virgin Olive Oil
- Garlic
- Fresh Basil leaves
- San Marzano tomatoes
- Salt
- Pepper
- Italian Bread
- (Optional) Peperoncini / Red chili flakes
Equipment & Tools for Pappa al Pomodoro:
- Medium Pot
- Large Pot
- Hand Blender
- Wooden Spoon
- (Optional) “Masher” utensil
How to Make Pappa al Pomodoro:
Step 1: Prep both Pots.
In a medium pot, add vegetable stock (or water). Set to medium heat. In a large pot, heat EVOO on medium heat for 2 minutes.
Step 2: Add flavors.
Add minced garlic & heat for 1 minute. Roughly tear the basil leaves and add to the saucepan, along with (optional) peperoncino/red pepper flakes. Reduce heat to medium-low and heat an additional 1 minute.
Step 3: Add tomatoes.
Add San Marzano tomatoes, salt, and pepper. Using an immersion hand blender, puree for a smooth consistency. Cook for 15 minutes on medium-low heat.
Step 4: Add bread.
Add bread cubes and heated vegetable stock (or water) and stir to combine. Increase heat to medium and cook for 20 minutes.
Step 5: Adjust and Mash.
Taste the soup– if preferred, add up to 1 cup of water for a soupier consistency. Also add additional salt if needed. If the bread is unsalted and/or you’re using water instead of vegetable stock, you will likely need to add more. Remove from heat and using the masher utensil, stir vigorously and/or ‘mash’ the bread cubes to break them down.
How to Serve Pappa al Pomodoro:
Serve with grated parmesan cheese, additional basil for garnish, and a drizzle of EVOO.
Specifically, Chili-Infused Olive Oil for some spice!
La Vita, Simplified:
- Meal prep: Make a double batch — it reheats beautifully and thickens overnight (or add a splash of water when reheating if you prefer).
- Stock swap: Out of vegetable stock? Use water — the bread + tomatoes carry the flavor.
PAPPA AL POMODORO (TUSCAN TOMATO & BREAD SOUP)
Equipment
- Medium Pot
- Large Pot
- Hand Blender
- Wooden Spoon
- “Masher” utensil (optional)
Ingredients
- 4 cups Vegetable stock - (or water)
- ⅓ cup Extra Virgin Olive Oil
- 4 cloves Garlic, minced
- ⅛ teaspoon Peperoncini - (or red chili flakes)
- 10 Fresh Basil leaves
- 2 (28oz) cans San Marzano tomatoes
- ½ teaspoon Salt *
- ½ teaspoon Pepper
- 4 cups Italian Bread, rough cut in cubes
Instructions
- In a medium pot, add vegetable stock (or water). Set to medium heat.
- In a large pot, heat EVOO on medium heat for 2 minutes.
- Add minced garlic & heat for 1 minute.
- Roughly tear the basil leaves and add to the saucepan, along with (optional) peperoncino/red pepper flakes. Reduce heat to medium-low and heat an additional 1 minute.
- Add San Marzano tomatoes, salt, and pepper. Using an immersion hand blender, puree for a smooth consistency. Cook for 15 minutes on medium-low heat.
- Add bread cubes and heated vegetable stock (or water) and stir to combine.
- Increase heat to medium and cook for 20 minutes.
- Taste the soup– if preferred, add up to 1 cup of water for a soupier consistency. Also add additional salt if needed. *
- Remove from heat and using the masher utensil, stir vigorously and/or ‘mash’ the bread cubes to break them down.
- Serve with grated parmesan cheese, additional basil for garnish, and a drizzle of EVOO.
- Buon Appetito!
Notes
- Serve with grated parmesan cheese, additional basil for garnish, and a drizzle of EVOO.
- Salt Seasoning: Salt is labeled as ½ teaspoon to start, but be sure to taste and adjust if more is needed. If the bread is unsalted and/or you’re using water instead of vegetable stock, you will likely need to add more.
- Meal Prep: Make a double batch — it reheats beautifully and thickens overnight (or add a splash of water when reheating if you prefer).
- Stock Swap: Out of vegetable stock? Use water — the bread + tomatoes carry the flavor.
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