Pappa al pomodoro

What more is there to say about this soup other than you understand why classics become classics after you have had a taste of this.

It is simply divine.

For the classic Tuscan bread and tomato soup, you will need:

  • 6 tablespoons extra-virgin olive oil, plus more for serving
  • 2 garlic cloves
  • 400 g ripe tomatoes, chopped or 1 28 oz can whole tomatoes or a combination
  • 250 g dense bread, crusts removed, in one inch pieces
  • 1 L vegetable broth
  • lots of basil, stems and leaves, to taste
  • salt and pepper


1. In a stockpot, cook the garlic cloves in the olive oil until golden and discard them.
2. Add the tomatoes, salt and pepper and the finely chopped basil stems and cook, uncovered, over medium-low heat for 20 minutes.
3. Add the broth, the bread and continue to cook, uncovered, whisking once in a while to break up the bread pieces for another ten to twenty minutes. Turn the heat off.
4. Let the soup rest, whisking vigorously once in a while until you have a somewhat smooth consistency, for 30 to 60 minutes.
5. Before serving, turn the heat on to medium and reheat the soup, adding the chopped basil leaves.
6. Serve the soup in warm bowls with more extra-virgin olive oil. Parmesan is totally optional here, we found it did not add much to the taste.

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