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.

Two bowls of pappa al pomodoro tomato soup topped with croutons and fresh basil leaves, with a tomato, basil leaves, and gold spoons nearby on a white surface.

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

A wooden board with cubed bread for pappa al pomodoro, a bowl of vine tomatoes and basil, an onion, garlic cloves, a salt bowl, and a bottle of olive oil—all arranged on a light surface.
  • 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

  • Bread cubes in a food processor workbowl.
    1. Bread, water, garlic, and olive oil go into the blender or food processor first — this becomes the thickener.
  • Pureed bread, garlic, water and olive oil in a food processor bowl.
    2. You’re looking for a rough, spreadable paste, not a smooth purée. Some texture is fine and will disappear into the soup.
  • Seven whole red tomatoes arranged in a white pot, ready for cooking pomodoro sauce. The background includes a striped cloth, garlic, a wooden bowl of salt, and a white surface.
    3. Score a shallow X in the bottom of each tomato before dropping them into boiling water — the skins slip off in seconds.
  • Blanched whole tomatoes on a tray with a small knife.
    4. The skin practically pulls itself off. If it resists, the tomato needs another 30 seconds in the water.
  • Diced tomatoes on a round wooden cutting board with a knife, next to a white bowl filled with more chopped tomatoes—perfect for preparing pappa al pomodoro. A small wooden bowl of salt and a red-striped towel are nearby on a white surface.
    5. Chop roughly and keep every drop of juice — that flavorful liquid goes into the pot.
  • A white pot contains chopped onions cooking in olive oil for pappa al pomodoro. Nearby are a bowl of chopped tomatoes, a red-striped kitchen towel, a wooden spoon, and a small dish of salt on a white countertop.
    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.
  • A white pot filled with chopped tomatoes and seasonings, perfect for pappa al pomodoro, sits on a light surface next to a wooden spoon and a red-striped kitchen towel.
    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.
  • A white pot filled with chunky pappa al pomodoro tomato sauce sits on a light countertop, with a red-and-white striped towel and a wooden spoon nearby.
    8. Twenty-five minutes covered turns the raw chunks into a loose, concentrated purée.
  • A large white pot filled with smooth, orange pappa al pomodoro tomato soup sits on a wooden surface. An immersion blender rests nearby, and a red-and-white striped cloth is visible in the corner.
    9. An immersion blender works well here. You want the tomatoes smooth before adding the bread paste.
  • A white pot filled with red pappa al pomodoro tomato sauce and a creamy bread mixture being stirred with a wooden spoon. A red striped towel, a tomato, and a wooden bowl of salt are nearby on a white surface.
    10. Stir the bread paste in gradually — it thickens quickly. Add a splash of water if needed.
  • Chunks of bread drizzled with olive oil are spread in a white skillet, ready to become pappa al pomodoro. Nearby are a red and white striped towel, a wooden spoon, and a wooden bowl with coarse salt.
    11. Toast the remaining bread cubes in olive oil until crisp and golden.
  • Two bowls of thick pappa al pomodoro, garnished with croutons and fresh basil leaves; a golden spoon rests in the front bowl, while a second spoon lies on a pink napkin beside the dishes.
    12. Serve warm, or let it cool to room temperature — it’s traditional either way, and the flavor only gets better as it sits.
Two bowls of pappa al pomodoro tomato soup topped with croutons and fresh basil leaves, with a tomato, basil leaves, and gold spoons nearby on a white surface.
5 from 12 ratings

Pappa al Pomodoro (Tuscan Tomato and Bread Soup)

Karen Tedesco
A Tuscan tomato and bread soup that earns its credentials, with ripe tomatoes slow-cooked until they collapse, thickened with a purée of crusty bread and olive oil. Serve warm or at room temperature with fresh basil.
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Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients
 

  • 4 cups cubed crusty bread
  • ⅔ 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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

To peel tomatoes: Fill a 4 or 5 quart pot halfway with water and bring to a boil. Drop in the tomatoes and cook 2-3 minutes. Drain and rinse with cold water. Use a small sharp knife to slit the skins on the bottom of tomatoes, then slip off the skins. Roughly chop and transfer to a bowl, along with any juice they exude.
  • 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.
Storing leftovers: The soup is best served fresh within 3 days. Keep refrigerated and warm gently in a saucepan to reheat.

Nutrition per serving

Calories: 158kcal Carbohydrates: 31g Protein: 6g Fat: 2g Sodium: 208mg Fiber: 5g Sugar: 11g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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