Pappa al Pomodoro (Bread & Tomato Soup)

Pappa al Pomodoro is a humble Tuscan bread soup that transforms pantry staples like whole plum tomatoes, day-old bread, garlic, basil, and olive oil into something rich and deeply comforting. The tomatoes are gently crushed by hand for a chunky texture, then simmered with warm vegetable stock so the bread slowly softens and thickens the soup into its signature rustic consistency.

Serves: 6
Prep Time: 10 minutes 
Cook Time: 20 minutes 
Total Time: 30 minutes 

Instructions

1. In a large mixing bowl, crush the tomatoes by hand. Set aside.
2. In a large soup pot or Dutch oven, heat 2 tablespoons olive oil over medium-low heat until shimmering. Add the red pepper flakes and garlic and cook, stirring, until the garlic just begins to turn golden, about 1 minute.
3. Increase the heat to medium and add the onion. Cook, stirring, until softened, about 5 minutes.
4. Add the hand-crushed tomatoes and their juices along with the tomato paste and bring to a simmer.
5. Stir in the bread, then ladle in enough warm stock to moisten and combine. Stir in the salt. Simmer, adding more stock as needed, until the bread is completely softened and the soup has thickened, about 15–20 minutes.
6. Stir in the basil and season with additional salt and pepper to taste.
7. Spoon into bowls, garnish with torn basil leaves, and drizzle with the remaining olive oil. Serve warm.