Pappa al Pomodoro, Italian Bread Soup

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

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

It can be served in the summer 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 good 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!

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.

• Garlic – fresh garlic cloves are a must, don't use garlic powder.
• Red pepper flakes (chilli flakes) – we use 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 – 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).

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).

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, we 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 we 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.

More good 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

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

Ingredients

Makes 4 people

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

Method

1. 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.

2. 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.

3. 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.

4. Stir the soup to break up the bread into a thick consistency. Serve in bowls topped with more fresh basil and olive oil.

Kitchen 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.