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    Home » Recipes » Italian

    Updated: Sep 25, 2023 by Marc Matsumoto · 7 Comments

    Pappa Al Pomodoro (Bread & Tomato Soup)

    Pappa al Pomodoro is an easy tomato soup that's turned into a porridge by adding crusty bread. The bread not only thickens the soup, but it also imparts its own nutty flavor and umami, which makes this a great on its own, or as a side for other dishes.
    Recipe Video Pin
    A mouthwatering tomato soup thickened with crusty bread, this Pappa al Pomodoro recipe is for everyone who loves dipping their bread into their soup.
    What is Pappa al Pomodoro?

    Pappa al Pomodoro is tomato soup with bread cooked into it, which turns it into a thick porridge. If you like dipping bread into tomato soup, then you'll love this warm, comforting dish.

    What does Pappa al Pomodoro mean?

    Although most people translate Pappa al Pomodoro as Bread and Tomato Soup, "Pappa" means mush (as in baby food), and "al Pomodoro" means with tomatoes (like Pasta al Pomodoro). So a more accurate translation might be Tomato Porridge, or Bread and Tomato Porridge if you want to be more descriptive. Pappa al Pomodoro (Tuscan Bread and Tomato Soup) in a white bowl on a dark surface with a fresh tomato and basil leaves.

    What ingredients go into Pappa al Pomodoro?

    The most basic recipes only include olive oil, garlic, tomatoes, and bread. For my version, I like to add some red onions and basil for a bit more texture and flavor.

    What kind of bread should I use for Pappa al Pomodoro?

    Traditionally this dish is made with Pane Toscano Raffermo, but any crusty bread will work. Honestly, this is a dish that I make when I have stale bread on hand, so I'm not too picky about the bread as long as it has a good crust. Softer bread, like sandwich bread or brioche, tends to get a bit too mushy for my tastes. Crustier bread will still get plenty soft, but they retain a bit of their shape, which gives this a more interesting texture. Most traditional recipes suggest you don't toast the bread to the point of giving it color, but the Maillard reaction gives browned bread more umami and will result in a more flavorful porridge. This is why I toast the bread for a little bit in the olive oil before adding the tomatoes. 

    What kind of tomatoes should I use for Pappa al Pomodoro?

    Depending on the season, Pappa al Pomodoro can be made with either fresh tomatoes or stewed tomatoes. If you use fresh tomatoes, you will want to use very ripe tomatoes, which will give you the best flavor. You will need to cook them down for a bit to burn off some excess moisture before you add the bread. If you use canned tomatoes, be sure to use good ones as the other ingredients won't contribute enough flavor to make up for bland tomatoes. When using canned tomatoes, I like to add a bit of fresh tomato. This not only adds a little extra acidity, but it also contributes some sweet fruity flavor that only fresh tomatoes have. Pappa al Pomodoro, or Tuscan Bread and Tomato Porridge made with a flavorful tomato soup thickened with crusty bread, served with fresh torn basil and a drizzle of olive oil.

    Is Pappa al Pomodoro vegan?

    As long as the bread you use doesn't contain milk or eggs, Pappa al Pomodoro is plant-based.

    What can I serve Pappa al Pomodoro with?

    Pappa al Pomodoro is a versatile dish that can be served as a soup course, or as a side for things like roasted meat, fish, or vegetables. It also makes for a satisfying meal that you could add some extra protein to by serving it with a poached egg, or some soft tofu.

    If you enjoy this rustic soup, check out my recipe for Sopa de Ajo con Huevo. It's a Spanish soup made with bread and topped with an egg, and it makes a very warming, satisfying breakfast or lunch.

    📖 Recipe

    Pappa al Pomodoro (Tuscan Bread and Tomato Soup) in a white bowl on a dark surface with a fresh tomato and basil leaves.

    Pappa al Pomodoro (Tuscan Bread & Tomato Soup)

    By: Marc Matsumoto
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    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Yield 4 servings

    Units

    Ingredients 

    • ¼ cup olive oil
    • 10 grams garlic (crushed and chopped)
    • 70 grams red onion (sliced)
    • 125 grams crusty bread (cubed)
    • 180 grams fresh tomato (1 medium tomato, diced)
    • 2 cups tomato puree
    • 10 grams basil leaves
    • ½ teaspoon salt

    Instructions

    • Heat a frying pan over medium heat until hot and add the olive oil, garlic, and red onions. Saute until they're translucent and tender, but not so long that they brown.
      Olive oil in a hot pot.
    • Add the cubed bread and continue to saute until the bread has soaked up all of the oil, and it's gotten nice and crusty around the edges.
      Garlic, onions, and bread sautéed in olive oil.
    • Add the diced tomatoes and puree and add about ⅓ cup of water to the bottle or can and pour this in as well.
      Adding tomatoes to sautéed bread.
    • Tear in the basil leaves and mix everything together once before covering the pot with a lid and turning down the heat to low. Allow this to gently simmer for about 10 minutes. If you start heating the porridge sizzle, you may need to add a bit more water to keep it from burning.
      Adding fresh basil leaves to bread and tomato soup.
    • Stir the Pappa al Pomodoro until the bread starts to dissolve and makes the porridge creamy.
      Stirring Tuscan bread and tomato porridge together in a pot.
    • Both bread and tomato puree can contain varying amounts of salt, so taste the porridge and season the porridge to taste. I usually add about ½ teaspoon of salt.
      Seasoning a pot of Tuscan Bread and Tomato Soup with salt.
    • Serve the Pappa al Pomodoro drizzled with some extra olive oil and some more fresh basil leaves torn on top.
      Pappa al Pomodoro garnished with a drizzle of olive oil and torn basil leaves.
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    Nutrition

    Calories 279kcalCarbohydrates 34gProtein 7gFat 14gSaturated Fat 2gSodium 491mgPotassium 757mgFiber 4gSugar 9gVitamin A 1175IUVitamin C 23mgCalcium 55mgIron 4mg

    More Italian

    • Side-view of a bowl of Pasta Pomodoro, showing the depth and layers of spaghetti intertwined with chunks of ripe tomatoes and basil leaves.
      Pomodoro Sauce with Spaghetti
    • This spicy Chickpea Spaghetti recipe comes together in 10 minutes from a handful of pantry staples. The best part is that it's super versatile, so you can adapt it based on what you have.
      Chickpea Spaghetti
    • This easy 5 ingredient plant-based parmesan cheese sprinkles like parmesan, tastes like parmesan and makes any dish you add it to taste better.
      Vegan Parmesan "Cheese"
    • Overhead view of the best spaghetti from scratch on a white plate sprinkled with parmesan and parsley.
      Best Spaghetti

    Reader Interactions

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      Recipe Rating




    1. Stefan says

      February 12, 2020 at 1:04 am

      Super easy and delicious, thanks a lot for the great recipe, Marc! I now finally have some more recipes available for oldish bread which needs to be used up 🙂

      Reply
      • Marc Matsumoto says

        February 12, 2020 at 9:24 am

        You're welcome Stefan! Thanks for dropping by to let me know you enjoyed it. There are so many ways to use up old bread. I usually freeze any that's getting past it's prime so I can use it for things like this.

        Reply
    2. Fabio says

      February 13, 2020 at 1:49 am

      Marc, I've been reading you for nearly a decade now, and I am most interested in your Japanese recipes. But being half-Italian, I additionally have to emphasize that I am very impressed with your take on Italien recipes. You always get them right!

      Reply
      • Marc Matsumoto says

        February 13, 2020 at 9:59 am

        Thanks Fabio, I can't think of a better compliment. Also, thanks for sticking around for so long! Let me know if there are any dishes you want to see my take on.

        Reply
        • Fabio says

          June 21, 2020 at 9:46 pm

          It took me quite some time to think about this.... So one thing I wanted to ask you about were more fermentation/pickling recipes (since I am generally very interested in fermentation). And you have recently presented three ideas on that! Thank you.
          So concerning dishes I would be interested in seeing your take on: all kinds of risotti! Maybe some classical ones, maybe some of your own creations! 🙂
           

          Reply
          • Marc Matsumoto says

            June 21, 2020 at 11:38 pm

            👍🏽 will do. As for Risotti, here are a few I've posted before https://norecipes.com/matsutake-mushroom-risotto-recipe/ https://norecipes.com/kimchi-risotto/ https://www.pbs.org/food/fresh-tastes/risotto-milanese/

            Reply
    3. The Book of Food says

      April 07, 2020 at 6:03 pm

      It's been a while since I haven't had that ! Thank you very much.

      Reply

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    Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes to empower home cooks of all levels by sharing essential techniques and my kitchen secrets.

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