Pappa al Pomodoro is a classic Tuscan tomato and bread soup made from simple, pantry-friendly ingredients: tomatoes, crusty bread, fresh basil and garlic. Rustic and comforting, it’s an ideal way to use up stale bread. Serve with extra basil and a drizzle of good olive oil.
Pappa al Pomodoro can be enjoyed warm in the cooler months or served at room temperature during summer. Regional and family variations are common in Tuscany — some households add soffritto (carrot, celery and onion) or leeks, others prefer fresh tomatoes over passata, and proportions often vary. Below is a straightforward, reliable method that preserves the soup’s fresh, rustic character. Buon appetito!
Ingredients – what you need
The photo below shows the basic ingredients and a few notes to help you choose the best options.
- Garlic – use fresh garlic cloves, finely chopped.
- Red pepper flakes – a pinch adds subtle heat; adjust or omit to taste.
- Passata – pureed tomatoes (called tomato puree in the US). Choose a good-quality brand for best flavor.
- Stock – vegetable stock keeps this traditionally vegetarian; chicken stock works if preferred.
- Bread – stale white crusty bread is ideal; crusts can be left on.
- Basil – use fresh basil leaves for the best aroma and taste.
Step by step photos and recipe instructions
Heat the olive oil in a large pot over medium heat. Add the chopped garlic and red pepper flakes and sauté briefly until fragrant but not browned.
Pour in the passata and bring to a boil. Add the stock, return to a boil, then reduce to a gentle simmer and cook uncovered for 15 minutes.
After simmering, remove the pot from the heat. Stir in torn basil leaves and season with salt and pepper.
Lay the slices of crusty bread on top of the soup, gently pressing them down so they soak without falling apart. Cover and let the soup rest for 1 hour to allow the bread to absorb the tomato broth.
Uncover and stir, breaking up the bread to create a thick, cohesive texture. Serve warm topped with extra fresh basil and a drizzle of olive oil.
Recipe tips and FAQs
- Tomatoes – passata is uncooked pureed tomatoes sold in jars. In the US this is often labeled tomato puree. Choosing a quality brand makes a big difference.
- Red pepper flakes – vary the amount to suit your heat preference or leave them out.
Stale white crusty bread works best; crusts can be left on. Fresh crusty bread is an acceptable substitute if needed.
Yes. Pappa al Pomodoro often tastes even better the next day after the flavors have melded.
Store in the refrigerator for up to 3 days or freeze for longer storage.
More delicious soups to try
- Carabaccia (Tuscan Onion Soup)
- Tuscan Farro Soup with Beans
- Italian Lentil Soup (Zuppa di Lenticchie)
- Pastina Soup (Italian Chicken Noodle Soup)
If you try this Pappa al Pomodoro recipe, please rate it or leave a comment to share how it turned out. I enjoy hearing your feedback.
This post was first published on 17th August 2017 and has been updated for clarity and user experience.
Step By Step Photos Above
Most recipes include step-by-step photos, tips and sometimes video.
Pappa al Pomodoro (Tuscan Bread Soup)
By Emily
Ingredients
- 2 cloves garlic, finely chopped
- 1/4 tsp red pepper flakes
- 3 cups passata (pureed tomatoes) (approx. 720 g)
- 4 cups vegetable stock (1 litre)
- 4-5 thick slices stale white crusty bread (approx. 250 g)
- 1 tbsp olive oil
- 1 small handful fresh basil
- Salt and pepper, to taste
Instructions
- Add the olive oil to a large pot over medium heat. Add the garlic and red pepper flakes and sauté for about 30 seconds without letting the garlic brown.
- Add the passata and bring to a boil. Pour in the vegetable stock, bring back to a boil, then lower the heat and simmer gently uncovered for 15 minutes.
- Stir in torn basil leaves, add a pinch of salt and pepper, then turn off the heat. Lay the bread slices on top of the soup and gently press them so they soak up the liquid. Cover and rest for 1 hour.
- Stir the soup to break up the bread into a thick consistency. Serve in bowls with extra basil and a drizzle of olive oil.
Notes
- Tomatoes: Passata is uncooked pureed tomatoes sold in jars. In the US it’s often labeled tomato puree. Good-quality tomatoes improve the final flavor.
- Red pepper flakes: Adjust or omit to suit your taste.
- Prepare in advance: The soup can be made a day ahead and often improves after resting.
- Storage: Keeps in the fridge up to 3 days or can be frozen.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- Choose quality canned or jarred tomatoes for better flavor.
- All vegetables referenced are medium unless noted.
- Recipes are tested using a fan (convection) oven when applicable.
Nutrition
Carbohydrates: 56 g |
Protein: 11 g |
Fat: 5 g |
Sodium: 1316 mg |
Fiber: 5 g
Nutrition information is an approximation.
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