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    Home » Recipes » Soups

    Pappa al Pomodoro (Italian Bread Soup)

    Published: Aug 10, 2021, Last updated: Aug 10, 2021 by Emily This post may contain affiliate links.

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    Pappa al Pomodoro, a Tuscan tomato bread soup made with the simplest of ingredients; tomato, bread, basil and garlic. It's delicious, rustic and the perfect way to use up stale bread. Serve with extra fresh basil and drizzled with olive oil.

    An overhead shot of a bowl of Pappa al Pomodoro Italian bread soup

    Pappa al Pomodoro is a traditional Tuscan bread soup that uses up stale bread to make the most comforting yet fresh and delicious meal.

    It can be served in the summer just warm or at room temperature with fresh basil and drizzled with olive oil or hot in the winter months to keep you warm and cosy.

    It's the type of recipe that varies from household to household in Tuscany. Some add soffritto (carrot, celery and onion) or leeks, some use fresh tomatoes or canned and the quantities can vary.

    This is our favourite way to make it, it's simple, rustic and really delicious but feel free to adapt to your taste. See the full recipe below including our top tips, step by step photos and video, Buon Appetito!

    Jump to:
    • Ingredients - what you need
    • Step by step photos and recipe instructions
    • Recipe tips and FAQs
    • More delicious soups to try
    • 📖 Full Recipe

    Ingredients - what you need

    See the photo below that shows you everything you need to make Pappa al Pomodoro plus some important tips on ingredients.

    An overhead shot of all the ingredients you need to make pappa al pomodoro
    • Garlic - fresh garlic cloves are a must, don't use garlic powder.
    • Red pepper flakes (chilli flakes) - we use just a pinch to add a subtle heat, you can add as much as you like or omit it altogether.
    • Passata - known as tomato puree in the US it's the easiest way to add a lot of flavour. Make sure you use a good quality brand such as Mutti or Cirio.
    • Stock - this is traditionally a completely vegetarian recipe so vegetable stock is used but feel free to use chicken stock if that's all you have.
    • Bread - white crusty bread is best for this, you can use fresh or stale bread and you don't need to cut off any crusts first.
    • Basil - make sure to use fresh basil for best results, don't use dried!

    Step by step photos and recipe instructions

    Add the olive oil to a large pot on a medium heat. Add the chopped garlic and red pepper flakes and sauté for a few seconds until fragrant but not browned (photo 1).

    Next, add the passata (tomato puree in the US) and bring it to a boil. Once boiling, add the stock and simmer uncovered for 15 minutes (photos 2-4).

    Step by step photos showing how to prepare pappa al pomodoro soup

    After 15 minutes, turn the heat off completely. Add torn basil leaves, salt and pepper and stir (photo 5).

    Add the slices of crusty bread on top of the soup and gently push them down so they are soaked in the tomato, don't break them apart. Cover with a lid and leave to rest for 1 hour (photos 6 & 7).

    Step by step photos showing how to finish making pappa al pomodoro

    After one hour, remove the lid and mix the soup to break up the bread so it has a thick consistency. Serve warm in bowls topped with more fresh basil and a drizzle of olive oil (photo 8).

    Recipe tips and FAQs

    • Tomatoes - passata is uncooked, pureed tomatoes sold in jars. In the US it's usually called tomato puree. Make sure you buy a good quality brand as you would with any canned tomatoes as it makes a huge difference in flavour.
    • Red pepper flakes - you can adjust the amount to taste or omit them altogether.
    What's the best bread to use?

    Stale white crusty bread is best for this, I don't remove the crusts but you can if you want to. If at a pinch you can use fresh crusty white bread too.

    Can I make it in advance?

    Yes, this bread soup tastes even better the next day.

    How long does it last?

    The soup will keep well in the fridge for up to 3 days or can be frozen.

    A close up of Pappa al Pomodoro in a bowl

    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)
    • Tuscan Farro Soup with Beans

    If you’ve tried this Pappa al Pomodoro recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food

    This post was first posted on 17th August 2017 but has since been updated and improved for user experience.

    📖 Full Recipe

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    A close up of a bowl of pappa al pomodoro topped with basil and olive oil
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    Pappa al Pomodoro (Tuscan Bread Soup)

    Pappa al Pomodoro, a Tuscan tomato bread soup made with the simplest of ingredients; tomato, bread, basil and garlic. It's delicious, rustic and the perfect way to use up stale bread. Serve with extra fresh basil and drizzled with olive oil.
    Course Soup
    Cuisine Italian
    Prep Time 1 hour
    Cook Time 15 minutes
    Total Time 1 hour 15 minutes
    Servings 4 people
    Calories 297kcal
    Author Emily Kemp

    Ingredients

    • 2 cloves garlic finely chopped
    • ¼ teaspoon red pepper flakes (chilli flakes)
    • 3 cups passata (pureed tomatoes) (I recommend Cirio or Mutti) 720g
    • 4 cups vegetable stock (1 litre)
    • 4-5 thick slices stale white crusty bread (8.8oz/250g)
    • 1 tablespoon olive oil
    • 1 small handful fresh basil
    • salt and pepper to taste

    Instructions

    • Add the olive oil to a large pot on a medium heat. Finely chop the garlic and add to the pot with the red pepper flakes. Sauté the garlic for 30 seconds, don't let it brown.
    • Add the passata (pureed tomatoes) and bring to a boil. Once boiling add the vegetable stock. Bring back to a boil then reduce the heat to a simmer. Let the soup simmer gently, uncovered for 15 minutes.
    • Add torn basil leaves with a pinch of salt and pepper and stir. Turn off the heat and add the slices of bread on top of the soup. Very gently push the bread down so it's soaked in the soup, don't break it up. Cover with a lid and let it rest for 1 hour.
    • Stir the soup to break up the bread into a thick consistency. Serve in bowls topped with more fresh basil and olive oil.

    Notes

    • Tomatoes - passata is uncooked, pureed tomatoes sold in jars. In the US it's usually called tomato puree. Make sure you buy a good quality brand as you would with any canned tomatoes as it makes a huge difference in flavour.
    • Red pepper flakes - you can adjust the amount to taste or omit them altogether.
    • Prepare in advance - you can make this a day in advance and it'll taste even better.
    • Storage and freezing - the soup will keep well in the fridge for up to 3 days or can be frozen.

    Nutrition

    Calories: 297kcal | Carbohydrates: 56g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1316mg | Potassium: 913mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1520IU | Vitamin C: 21mg | Calcium: 65mg | Iron: 6mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Italian Soup Recipes

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      Ligurian Minestrone Soup with Pesto
    • A bowl of Carabaccia onion soup with a piece of cheesy bread at the side
      Carabaccia (Tuscan Onion Soup)
    • Tuscan farro soup in a bowl with a spoon and rosemary
      Tuscan Farro Soup with Beans
    • An overhead shot of Italian lentil soup in a bowl
      Italian Lentil Soup (Zuppa di Lenticchie)

    Reader Interactions

    Comments

    1. Jackie

      April 01, 2022 at 1:53 am

      This is delicious! My husband makes bread, put slices in soup yummy!! How can something taste soooo good with just these ingredients??5 stars

      Reply
    2. Joanne

      September 12, 2019 at 4:24 am

      Can this Tomato Bread Soup be frozen? If so, how long will it keep in the freezer?

      Reply
      • Inside the rustic kitchen

        September 12, 2019 at 11:04 am

        Hi Joanne, I haven't tried freezing this soup before but I don't see why not, it should keep well for 2-3 months.

        Reply
    3. Kavey Favelle

      August 25, 2017 at 9:44 pm

      I can't even tell you how much this is making me salivate, the photos are so good. The texture looks utterly perfect, this is my idea of comfort food. Perfect for when one's feeling under the weather!5 stars

      Reply
    4. Sandi

      August 25, 2017 at 4:21 am

      This looks like the best kind of comfort food!!5 stars

      Reply
      • Inside the rustic kitchen

        August 26, 2017 at 4:28 pm

        It really is, I love it!

        Reply
    5. Jessie Gunaseelan

      August 24, 2017 at 9:31 am

      My all time favorite!!!5 stars

      Reply
    6. Sam | Ahead of Thyme

      August 24, 2017 at 6:32 am

      Yum! I have never tried tomato bread soup! Sounds delicious!5 stars

      Reply
    7. Gloria @ Homemade & Yummy

      August 23, 2017 at 5:47 pm

      This looks so good. With all the fresh market tomatoes right a peak season, this is the perfect way to enjoy them for sure.5 stars

      Reply

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