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Pappa al Pomodoro

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A traditional Tuscan tomato-and-bread soup made with ripe tomatoes, garlic, stale bread, and fresh basil. Thick, rustic, and comforting, it’s a simple yet deeply flavorful dish perfect for any season.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Ingredients

  • 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

Instructions

  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 tomatoes soften and release their juices.
  3. Stir in the cubed stale bread, letting it absorb the tomato mixture.
  4. Pour in the water and stir well. Reduce heat to low and simmer for 15–20 minutes, stirring occasionally, until the soup thickens to a porridge-like texture.
  5. Tear in the basil leaves and stir to combine. Adjust seasoning to taste.
  6. Serve hot with a drizzle of extra olive oil on top.

Notes

  • Use vegetable broth instead of water for a richer flavor.
  • Add red pepper flakes for a touch of heat.
  • Cherry tomatoes can be used for a sweeter taste.
  • Do not blend if you want to keep the traditional rustic texture.
  • Stale, crusty bread works best for proper thickness.

Nutrition

Find it online: https://savorymomskitchen.com/pappa-al-pomodoro/