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

This pappa al pomodoro recipe turns ripe tomatoes and stale bread into a rich, velvety tomato and bread soup that tastes like pure comfort.
Course Sides, Soups & Stews
Cuisine Italian
Keyword porridge, winter
Level Beginner
Main Ingredient Bread, Vegetable
Diet Dairy-Free, Low Sugar, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 274kcal
Author Marc Matsumoto

Equipment

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
Grams + US Cups - US Standard

Instructions

  • Heat a frying pan over medium heat until hot and add ¼ cup olive oil, 10 grams garlic, and 70 grams red onion. Saute until they're translucent and tender, but not so long that they brown.
    ¼ cup olive oil, 10 grams garlic, 70 grams red onion
    Olive oil in a hot pot.
  • Add 125 grams crusty 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.
    125 grams crusty bread
    Garlic, onions, and bread sautéed in olive oil.
  • Add 180 grams fresh tomato and 2 cups tomato puree. Add about ⅓ cup of water to the bottle or can the puree came in and pour this in as well.
    180 grams fresh tomato, 2 cups tomato puree
    Adding tomatoes to sautéed bread.
  • Tear in 10 grams 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.
    10 grams basil leaves
    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 salt.
    ½ teaspoon 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.

Video

Nutrition

Calories: 274kcal | Carbohydrates: 32g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 519mg | Potassium: 761mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1175IU | Vitamin C: 23mg | Calcium: 58mg | Iron: 4mg