Pappa al Pomodoro: My Personal Tuscan Tomato & Bread Soup

Pappa al Pomodoro is a dish from poor Tuscan cuisine, the cuisine of the peasants who created simple and tasty recipes using the leftovers they found at home. In fact, to prepare Pappa al Pomodoro the main element to use is stale Tuscan bread.

Pappa al Pomodoro

Pappa al Pomodoro

My Personal Tuscan Tomato & Bread Soup
Course Italian Soups
Cuisine Italian
Servings 5 Servings


  • 1/4 cup Olive Oil, plus extra for drizzling
  • 1 large Onion finely chopped
  • 3 Garlic Cloves minced
  • 1/4 tsp Red Pepper crushed (optional)
  • 2 1/2 oz Very Ripe Tomatoes cored and coarsely chopped
  • 2 cups Vegetable Broth
  • 2 tsp Sea Salt
  • 1/4 tsp Black Pepper freshly ground
  • 3 cups Day-Old Crusty Bread crusts removed, cut into 1-cubes
  • 1/4 cup fresh Basil Leaves torn if large, plus extra for garnish
  • 2 tbsp Brown Sugar
  • 1 tbsp Lemon Juice


  • Heat the oil in a large pot over medium-high heat.  Cook, stirring frequently, until the onion is soft, about 10 minutes.
  • Cook until the garlic and red pepper, if using, are fragrant, about 1 minute.
  • Cook, stirring frequently, until the tomatoes begin to break down and release their liquid, about 5 minutes.
  • Add the vegetable broth, salt, and pepper to taste.
  • Bring to a boil, then add the bread and mix well.
  • Reduce the heat to low, cover, and simmer for 15 minutes, or until the bread is soft and the soup thickens.
  • Combine basil, brown sugar, and lemon juice in a mixing bowl.
  • Turn off the heat and season with salt and pepper to taste.
  • Distribute into soup bowls, drizzle with olive oil, and top with basil.
Keyword italian bread soup, My Personal Tuscan Tomato & Bread Soup, Pappa al Pomodoro, tuscan tomato soup
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