Pappa al Pomodoro (Tuscan Tomato and Bread Soup)
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This is the tomato soup that made me understand why Tuscans have been making it for centuries. Deeply tomatoey, thick enough to sit up on a spoon, and unapologetically simple — and the best argument I know for what a really ripe tomato can do.
Pappa al pomodoro is one of those Italian peasant dishes that stops you in your tracks. Not because it’s complicated, but because it isn’t. Ripe tomatoes, a little stale bread, good olive oil, that’s the whole formula. The bread doesn’t just thicken the soup; it dissolves into it, creating something almost porridge-like, with a depth of flavor that cream-based soups can’t touch. If you’re drawn to hearty Italian soups and stews, this one belongs at the top of the list.
I first had it on a late-summer afternoon at a Tuscan winery, made by the vintner’s wife with tomatoes still warm from the garden. One bowl and I understood why this soup has survived centuries without anyone feeling the need to improve it.
Why the bread is as important as the tomatoes
- Tomatoes: Peak-summer field tomatoes or farmer’s market heirlooms are the ideal, but that’s not always realistic. What matters most is that the tomatoes you use are ripe — soft, fragrant, and heavy with juice. Grocery store vine tomatoes on the branch work fine, but I avoid the hard, pale ones that smell like nothing. Canned whole San Marzanos are a legitimate off-season substitute and will give you a more consistent result than a mediocre fresh tomato, every time.
- Stale bread: Traditional Tuscan bread baked without salt (a centuries-old regional tradition) is what the recipe was designed around. Unless you live in Tuscany, that isn’t happening. A day-old ciabatta or a rustic Italian loaf is what I use. Stale is better than fresh because the drier bread absorbs the olive oil and water in the blender without turning to paste. Avoid anything enriched with butter or eggs.
- Water: Traditional recipes use water, not stock, and I’d argue that’s the right thing to do here. A good vegetable broth is fine if you have it, but chicken stock pulls the flavor in a different direction — the soup stops tasting like tomatoes and starts tasting like chicken. Let the tomatoes shine.
Start with the bread, finish with the bread
1. Bread, water, garlic, and olive oil go into the blender or food processor first — this becomes the thickener. 2. You’re looking for a rough, spreadable paste, not a smooth purée. Some texture is fine and will disappear into the soup.
3. Score a shallow X in the bottom of each tomato before dropping them into boiling water — the skins slip off in seconds. 4. The skin practically pulls itself off. If it resists, the tomato needs another 30 seconds in the water.
5. Chop roughly and keep every drop of juice — that flavorful liquid goes into the pot. 6. Soften the onion in olive oil over medium-low heat. The onion should be completely tender and translucent before adding the tomatoes. If they brown, the soup won’t taste as fresh.
7. Put the reserved tomatoes in the pot along with salt, sugar and black pepper. The pot will look crowded at first. That’s fine — they’ll cook down dramatically. 8. Twenty-five minutes covered turns the raw chunks into a loose, concentrated purée.
9. An immersion blender works well here. You want the tomatoes smooth before adding the bread paste. 10. Stir the bread paste in gradually — it thickens quickly. Add a splash of water if needed.
11. Toast the remaining bread cubes in olive oil until crisp and golden. 
12. Serve warm, or let it cool to room temperature — it’s traditional either way, and the flavor only gets better as it sits.
Pappa al Pomodoro (Tuscan Tomato and Bread Soup)
Recipe Video
Ingredients
- 4 cups cubed crusty bread
- â…” cup (160 ml) water
- 6 tablespoons (90 ml) extra-virgin olive oil
- 2 garlic cloves, peeled and smashed with blade of a knife
- Kosher salt
- 1 cup finely chopped onion
- 3 pounds (1.35 kg) fresh ripe tomatoes, peeled and chopped (about 4 cups) *see note below for how to peel, or 2 28-ounce cans whole tomatoes
- 2 teaspoons sugar
- Freshly ground black pepper
- Handful fresh basil leaves, torn or roughly chopped
Instructions
- Put 2 cups of the bread cubes in a blender or food processor along with ⅔ cup water, ¼ cup olive oil, 2 garlic cloves, peeled and smashed with blade of a knife, and ½ teaspoon salt. Blend to form a smooth paste.
- Heat 2 tablespoons olive oil in a large pot and place over medium-low heat. Add 1 cup finely chopped onion and cook until onion is very soft, but not browned, 8-10 minutes.
- Add 3 pounds fresh ripe tomatoes, peeled and chopped (about 4 cups) *see note below for how to peel, 2 teaspoons sugar, 1 teaspoon salt and black pepper to taste. Turn the heat to medium and bring to a simmer. Cover the pot and continue cooking the tomatoes until they become very soft, about 25 minutes. Using a wooden spoon, mash the tomatoes into a coarse puree.
- Add the bread mixture to the tomatoes and stir. If the soup seems very thick, add a little bit more water to thin it out. The texture should be dense and creamy, but still spoonable. Cook for a few minutes, then remove from the heat.
- Drizzle olive oil over the remaining bread cubes. Put them in a skillet over medium-high heat and toast until golden and crisp, stirring them around, for about 5 minutes.
- Taste the soup and season with additional salt and pepper. Garnish with the toasted bread,basil leaves an a swirl of olive oil. Serve warm or at room temperature.
Karen’s Notes and Tips
- Peeling the tomatoes is mostly for looks and texture. Go ahead and skip the blanching step and peeling if you enjoy the texture of the whole tomato.
- If you’d rather not haul out your blender or don’t have one, you can combine the bread cubes, water, olive oil, garlic and salt in a large bowl and let sit for 30 minutes until the liquid is absorbed and the bread is soft. Mash with a wooden spoon or potato masher — it doesn’t need to be absolutely smooth.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.
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Excellent soup, plus could use over pasta.
Thanks so much for your recipe! I first had this soup in Lucca and haven’t stopped thinking about it. Your recipe is super easy and authentic. I loved making the soup – it brings me back to Tuscany – sitting in the shade while the midday sun beats on the expansive stone-paved square.
Ryan, I’m so glad this brought back those beautiful memories! I can picture that sunny piazza 🙂 It really is the kind of dish that transports you.
This was so easy and delicious! i Used the canned tomato option and added gnocchi!
We stopped at a farm stand out east on Long Island to buy some tomatoes…’tis the season! Also have a loaf of bread, an onion and of course, garlic is a staple in our kitchen. We’ll be making Pappa al Pomodoro!
Carl that sounds perfect! Enjoy the soup and every minute of the summer! xo
How gorgeous! I can’t get enough tomatoes and this looks perfect!
I love pappa al pomodoro, such a vibrant and wonderful soup!
I hope that I’ll be able to taste them one day 🙂