Description
Italian Tomato and Bread Soup (Pappa al Pomodoro) is a rustic Tuscan dish that turns basic pantry ingredients like canned tomatoes, garlic, basil, and stale bread into a cozy and flavorful meal. Perfectly suited for weeknights, this budget-friendly soup delivers rich comfort with minimal effort.
Ingredients
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3 tablespoons extra virgin olive oil
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3 cloves garlic, smashed or thinly sliced
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1 can (28 ounces) whole peeled San Marzano tomatoes
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1 teaspoon kosher salt
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Freshly ground black pepper, to taste
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4 cups vegetable or chicken broth
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1/4 cup packed fresh basil, chopped or torn
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2 to 3 cups dry bread, torn or cut into cubes
Instructions
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Sauté the Garlic: Heat olive oil in a large pot over medium heat. Add garlic and cook for 1 minute until fragrant but not browned.
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Add Tomatoes: Hand-crush the tomatoes in a bowl. Add them to the pot with salt and black pepper. Simmer for 10 minutes, stirring occasionally.
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Add Broth and Basil: Pour in the broth and add the basil. Simmer for another 10 minutes to develop flavor.
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Add Bread: Stir in the dry bread cubes. Simmer for 10 more minutes until the bread is softened. For a thicker texture, mash the bread with a potato masher.
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Serve: Ladle into bowls. Garnish with Parmesan, a drizzle of olive oil, and fresh basil.
Notes
Use ciabatta or sourdough for best results.
Add red pepper flakes for heat or balsamic vinegar for depth.
Fresh tomatoes can be used if peeled and seeded.
Gluten-free bread works for a GF version.
Can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian