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

Cook Time 15

Total Time 20

Servings servings

Calories 274kcal

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
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
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
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
Stir the Pappa al Pomodoro until the bread starts to dissolve and makes the porridge creamy.
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
Serve the Pappa al Pomodoro drizzled with some extra olive oil and some more fresh basil leaves torn on top.