Pappa al Pomodoro (Tuscan Tomato and Bread Soup)
Why this recipe works
- Bread-thickened texture: Day-old country bread breaks down into the tomato base, creating the signature thick, spoonable consistency without cream or flour.
- Simple ingredients, clear flavour: Tomatoes, garlic, olive oil and basil carry the dish, so the soup tastes direct, savoury and fresh.
- Hearty but not heavy: The bread adds substance while the tomato base keeps the soup bright enough for an everyday lunch or light supper.
Get the most out of this recipe
Authenticity notes
- Tuscan style: Pappa al pomodoro is rooted in Tuscan cucina povera, where stale bread is used to turn tomatoes and olive oil into a substantial soup.
- Stale bread matters: Day-old country bread absorbs the tomato broth and softens into the soup, giving the dish its distinctive porridge-like body.
Ingredient notes
- Use ripe tomatoes: Very ripe tomatoes give the best sweetness and depth. If they are watery, simmer the tomato base a little longer before adding stock.
- Choose good olive oil: Extra-virgin olive oil is central to the flavour, especially the final drizzle added just before serving.
- Tear, don’t cube, the bread: Ragged pieces break down more naturally in the pot and help create a rustic, cohesive texture.
Texture tips
- For a thicker soup: Simmer a little longer after adding the bread, stirring often until the mixture becomes dense and spoonable.
- To loosen the texture: Add hot vegetable stock gradually and warm gently until the soup reaches the consistency you prefer.
Make-ahead tips
- Make ahead: The soup can be cooked in advance and refrigerated once completely cool.
- Reheat gently: Warm in a saucepan over low heat, adding a little water or stock if the bread has thickened the soup too much.
- Freezer-friendly: Freeze in a sealed container, then thaw and reheat gently, adjusting the texture with extra liquid as needed.
Equipment you'll need
Ingredients
Instructions
- Peel and thinly slice the garlic. Roughly chop the tomatoes, keeping all their juices.
- Warm the olive oil in a large pot over low heat, then add the garlic and cook for 1 to 2 minutes until fragrant but not coloured. Add the tomatoes and cook for 8 to 10 minutes, stirring, until they start to collapse into a saucy base.
- Pour in the vegetable stock and bring to a gentle simmer. Cook for 10 minutes so the flavours meld and the tomatoes are fully soft.
- Tear the bread into small pieces and stir it into the pot. Simmer for 10 to 12 minutes, stirring often, until the bread has broken down and the soup is thick and spoonable.
- Take the pot off the heat and stir through the basil. Season with black pepper, then ladle into bowls and finish each serving with a final drizzle of olive oil.
Recipe notes
Tips
- Keep the heat low when cooking the garlic so it perfumes the oil without turning bitter.
- If the soup thickens too much as it stands, loosen it with a splash of hot vegetable stock and warm gently.
- For best flavour, use very ripe tomatoes; if they are a little watery, simmer the tomato base a few minutes longer before adding the stock.
Substitutions
- Replace Tuscan country bread with crusty white bread for a similar texture.
- Replace Fresh basil with fresh flat leaf parsley for a different but still fresh herbal finish.
- Replace Vegetable stock with water for a lighter soup, then simmer the tomatoes a little longer to concentrate the flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat, adding a little water or vegetable stock to loosen if needed, until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Wheat
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