A traditional Tuscan tomato-and-bread soup that transforms simple ingredients into a rich, rustic, and deeply comforting dish. Its thick texture and fragrant aroma make it perfect for any season.

Why You’ll Love This Recipe

This classic Italian soup is the ultimate example of humble ingredients becoming something extraordinary. The sweetness of ripe tomatoes, the richness of olive oil, and the hearty texture of stale bread come together to create a warm, cozy bowl of flavor. It’s quick, economical, customizable, and naturally halal-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 ripe tomatoes, diced
• 2 cups stale bread, cubed
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 500 ml water
• 1 tsp salt (or to taste)
• 1⁄4 tsp black pepper
• A handful of fresh basil leaves
• Extra olive oil for drizzling

Directions

1. Heat olive oil in a pot over medium heat. Add minced garlic and sauté until fragrant but not browned.
2. Add the diced tomatoes, salt, and black pepper. Cook for 8–10 minutes until the tomatoes soften and release their juices.
3. Stir in the cubed stale bread, allowing it to absorb the tomato mixture.
4. Pour in the water and mix well. Reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until the soup becomes thick and creamy.
5. Tear in the basil leaves and stir. Taste and adjust seasoning if needed.
6. Drizzle extra olive oil over the top before serving.

Servings and timing

Serves 4 people
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Add a pinch of red pepper flakes for a hint of heat.
• Use vegetable broth instead of water for added depth.
• Add small diced carrots and onions for a more robust vegetable base.
• Stir in a spoonful of tomato paste for richer color and flavor.
• Use cherry tomatoes for a sweeter, more vibrant soup.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days.
To reheat, warm on the stovetop over low heat, adding a splash of water if the soup has thickened too much. Freezing is not recommended due to the bread-heavy texture, which may become mushy after thawing.

FAQs

How thick should pappa al pomodoro be?

It should be very thick—closer to a porridge than a soup.

Can I use canned tomatoes?

Yes, replace the fresh tomatoes with one 400 g can of crushed tomatoes.

Does the bread need to be stale?

Stale bread works best because it absorbs liquid without falling apart instantly.

What type of bread is ideal?

A rustic Italian loaf or any firm, crusty bread is perfect.

Can I blend the soup?

Traditionally it is not blended, but you can blend part of it if you prefer a smoother texture.

Is this recipe vegan?

Yes, it is naturally vegan unless you choose to add cheese.

Can I add cheese on top?

Yes, a sprinkle of grated Parmesan is delicious if you prefer.

Can I use whole wheat bread?

Yes, but the texture may be slightly denser.

Can I replace basil with another herb?

Fresh oregano or parsley can work, but basil is the classic choice.

How do I prevent the soup from becoming too salty?

Add salt gradually and taste as you go, especially if you use broth instead of water.

Conclusion

Pappa al Pomodoro is proof that simple ingredients can create extraordinary flavors. With ripe tomatoes, good bread, and a drizzle of olive oil, you can enjoy a comforting, authentic Tuscan dish at home. It’s quick, wholesome, and endlessly satisfying—perfect for a cozy meal any day of the week.

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