Pappa al Pomodoro is a simple yet delicious Tuscan bread and tomato soup. How good it will turn out depends solely on the quality of ingredients.
I like to use the combination of canned Italian tomatoes and fresh local tomatoes, preferably heirloom, for more vibrant flavor. Extra virgin olive oil and ciabatta bread are the other key ingredients, so make sure they are high quality.
Heat olive oil in sauté pan over medium heat. Add garlic into the pan and stir until fragrant. Then add canned tomatoes and let it simmer for about 5 minutes.
Pour vegetable stock and bring to a boil. Lower the heat and let the soup simmer for 10 minutes.
After 10 minutes season the soup with salt, pepper and sugar. Taste and adjust seasoning if needed.
Cut out the bread crust. You can use it later in place of breadcrumbs. Tear soft part of the bread and add it to the soup.
Switch off the heat and stir in fresh tomatoes and basil.
That’s it! Your Pappa al Pomodoro is ready! Serve it right away or let it chill in a fridge first. Both ways it tastes delicious.
PrintPappa al Pomodoro (Italian Bread and Tomato Soup)
Easy yet delicious, filling and refreshing Tuscan bread and tomato soup that is also called Pappa al Pomodoro in Italian.
- Prep Time: 3 min
- Cook Time: 17 min
- Total Time: 20 minutes
- Yield: 2
- Category: Soup
- Cuisine: Italian
Ingredients
- 2 garlic cloves, minced
- 1 can crushed tomatoes
- 1l light vegetable stock
- 150g ciabatta or any stale white bread
- 1 large tomato, chopped
- handful of basil leaves, chopped
- 1 tsp sugar (optional)
- salt and black pepper to taste
- extra virgin olive oil for cooking
Instructions
- Heat olive oil in sauté pan over medium heat. Add garlic into the pan and stir until fragrant. Then add canned tomatoes and let it simmer for about 5 minutes.
- Pour vegetable stock and bring to a boil. Lower the heat and let the soup simmer for 10 minutes.
- After 10 minutes season the soup with salt, pepper and sugar. Taste and adjust seasoning if needed.
- Cut out the bread crust. You can use it later in place of breadcrumbs. Tear soft part of the bread and add it to the soup.
- Switch off the heat and stir in fresh tomatoes and basil.
- That’s it! Your Pappa al Pomodoro is ready! Serve it right away or let it chill in a fridge first. Both ways it tastes delicious.
Nutrition
- Calories: 382
- Sugar: 23g
- Sodium: 1297
- Fat: 9.1g
- Saturated Fat: 1.6g
- Carbohydrates: 62.9g
- Fiber: 11g
- Protein: 13.9g
- Cholesterol: 0mg
Keywords: tomatoes, garlic, basil, vegan, vegetarian, Italian
