Tuscan Pappa al Pomodoro (Tomato and Bread Soup)

Name: Tuscan Pappa al Pomodoro (Tomato and Bread Soup)
Total time: 1 h
Yield: 2
Cuisine: Italian
Ingredients: Rustic tomato purée (passata): 300 g – 1 ¼ cups; Stale rustic bread (preferably saltless Tuscan bread): 12 slices; Garlic: 2 cloves; Fresh basil: 1 bunch; Fine salt and freshly ground black pepper: to taste; Extra virgin olive oil: as needed; Water or vegetable broth (to adjust consistency): as needed

Discover how to make authentic Tuscan Pappa al Pomodoro, the ultimate Italian comfort food. This simple, rustic recipe transforms stale bread, tomato purée, and fresh basil into a rich and comforting traditional soup. Experience a true taste of Tuscany right at home!

Info:

Difficulty: easy
Total time: 1 hour
Servings: 2 people

Ingredients:

Rustic tomato purée (passata): 300 g – 1 ¼ cups
Stale rustic bread (preferably saltless Tuscan bread): 12 slices
Garlic: 2 cloves
Fresh basil: 1 bunch
Fine salt and freshly ground black pepper: to taste
Extra virgin olive oil: as needed
Water or vegetable broth (to adjust consistency): as needed

Print Recipe

Step-by-Step Instructions

Heat a generous splash of extra virgin olive oil in a large skillet or pot, fry the bread slices until lightly golden on both sides, and then remove them from the pan.
In the same pan with the remaining oil, sauté the whole garlic cloves until they turn a light golden-brown color to infuse the oil.
Pour in the tomato purée, remove the garlic cloves if desired, and season with a pinch of salt and freshly ground black pepper.
Simmer the tomato sauce over low-medium heat for about 30 minutes, adding a splash of hot water as needed to keep it from drying out.
Tear the fried stale bread into pieces, add it to the simmering sauce along with plenty of fresh basil leaves, and stir well to let the bread break down and absorb all the flavors.

... and now, let's enjoy!

Tips:

Use a whisk to vigorously stir the soup at the very end to help break down the bread into a perfectly smooth, velvety porridge.

Additional Info:

Pappa al pomodoro is a classic cucina povera (peasant cooking) dish from Tuscany. It was created as a clever and delicious way to repurpose stale bread, which was historically considered a precious staple that could never be wasted. Deeply rooted in Tuscan rural life, it remains a brilliant symbol of how simple, humble ingredients can deliver extraordinary flavor.

Substitutions & Variations

The traditional recipe relies purely on tomato, bread, garlic, and fresh basil. However, some families like to add finely chopped onions to the oil base or finish the dish with a bolder drizzle of raw extra virgin olive oil. Depending on personal preference, it can be served either quite thick or slightly more fluid. For a modern and indulgent twist, you can even top it with a spoonful of creamy stracciatella or burrata cheese.

Serving Suggestions

This dish is best enjoyed warm or at room temperature, making it a spectacular choice for the hot summer months when fresh tomatoes and basil are at their peak. It serves beautifully as a light single-course meal or a rustic comfort food, always finished with a high-quality drizzle of extra virgin olive oil.