🇮🇹 Italy · Food
Pappa al Pomodoro (Tuscan Tomato and Bread Soup)
By eatmundo · July 7, 2026
A rustic and comforting Tuscan specialty, Pappa al Pomodoro is a thick, flavorful soup made with ripe tomatoes, stale bread, garlic, and fresh basil, all simmered in olive oil. It's a humble dish that transforms simple ingredients into a rich, satisfying meal, perfect for a cozy evening.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing your fresh ingredients. Roughly chop 1 kg of ripe tomatoes. Peel and finely slice 2 cloves of garlic. Tear about 200g of stale Tuscan bread into bite-sized pieces; the older and drier, the better for absorbing flavor.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat 4 tablespoons of extra virgin olive oil over medium-low heat. Add the sliced garlic and sauté gently until fragrant, about 1-2 minutes, being careful not to let it brown, as burnt garlic can taste bitter.
- 3
Add the chopped tomatoes to the pot, along with a pinch of salt and freshly ground black pepper. Stir well and let them cook down for about 10-15 minutes, crushing them gently with a spoon occasionally until they start to break down into a rustic sauce.
- 4
Pour in 750ml of vegetable broth. Bring the mixture to a simmer, then add the stale bread pieces. Stir everything together until the bread is fully submerged and begins to soften and absorb the liquid, about 5 minutes.
- 5
Reduce the heat to low, cover the pot partially, and let the pappa simmer gently for at least 20-25 minutes. Stir occasionally, breaking up any larger bread chunks with the back of your spoon, until the soup thickens into a creamy, porridge-like consistency.
- 6
Stir in a generous handful of fresh basil leaves, roughly torn. Taste and adjust the seasoning with salt and pepper as needed. If the pappa is too thick, you can add a little more hot broth; if too thin, simmer uncovered for a few more minutes.
- 7
Serve the Pappa al Pomodoro immediately in warm bowls. Drizzle each serving with an additional tablespoon of high-quality extra virgin olive oil and garnish with a few fresh basil leaves. This enhances the aroma and adds a lovely finish.
Frequently Asked Questions
Can I use fresh bread instead of stale bread?+
While fresh bread can be used, stale bread is traditional and preferred as it absorbs the tomato liquid without becoming mushy, creating the desired creamy texture for the pappa.
What kind of tomatoes are best for Pappa al Pomodoro?+
Ripe, flavorful tomatoes like San Marzano or plum tomatoes are ideal, as they provide a natural sweetness and depth of flavor essential for this dish.
How do I store and reheat leftover Pappa al Pomodoro?+
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if it has become too thick.
Can this dish be made vegan?+
Yes, Pappa al Pomodoro is naturally vegan as long as you use vegetable broth and ensure your bread doesn't contain animal products. It's a fantastic plant-based option.
Mundo Match
Dishes across the world that share Pappa al Pomodoro (Tuscan Tomato and Bread Soup)'s core ingredients.
