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+ servings

Pappa al Pomodoro

A Tuscan bread and tomato soup, Pappa al Pomodoro is an easy delicious meal that comes together in minutes from basic pantry items.
Course Soups & Stews
Cuisine Italian
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 portions


  • 112 grams cherry tomatoes
  • 2 tablespoons olive oil
  • 70 grams onion (~1/2 small , minced)
  • 7 grams garlic (~1 large cloves)
  • 120 grams bread (~1/4 loaf)
  • 1 cup vegetable stock
  • 10 grams basil (roughly chopped)
  • 1 2/3 cups tomato juice
  • salt (to taste 1/4-1/2 teaspoon)
  • ground black pepper (to taste)


  1. Preheat the oven to 450 degrees F (230 C). Toss the cherry tomatoes in a little olive oil and then sprinkle with a generous pinch of salt and pepper. Spread the tomatoes on a small oven safe dish, or sheet of foil and then roast until the skin is blistered and starting to brown about 15-20 minutes.
  2. Tear the bread into small pieces.
  3. Add 2 tablespoons of olive oil to a pan over medium-heat and saute the onions and garlic until they are fragrant and starting to brown.
  4. Add the bread and toast until the bread has started to brown.
  5. Add the vegetable stock and basil and turn down the heat to low. Cover the pot with a lid and then let the bread absorb the liquid.
  6. When the bread is soft, add the tomato juice and then add salt and pepper to taste. Cook just long enough for the flavors to meld together and for the Pappa al Pomodoro to get creamy.
  7. Garnish the porridge with the roasted cherry tomatoes, fresh basil and a drizzle of good olive oil.