Tuscan Tomato Basil Soup (Pappa al Pomodoro)

This recipe for rustic, homemade Tuscan tomato soup (pappa al pomodoro) is incredibly simple, calling for just a handful of basic ingredients: fresh ripe tomatoes, fresh basil, and crusty bread. It’s a classic Italian tomato-basil soup thickened with bread, rather than milk, cream or Parmesan.



olive oil




stale bread

Puree cubed bread with water, garlic and olive oil.

The texture should creamy and not completely smooth.

If using fresh tomatoes, score them and drop into boiling water 2-3 minutes.

Peel off the skins.

Chop the tomatoes into large chunks, reserving the juices.

Soften the onion in olive oil over medium-low heat.

Put the reserved tomatoes in the pot along with salt, sugar and black pepper.

Cook, covered, 25 minutes until very soft.

Puree the tomatoes until smooth.

Stir in the bread mixture.

Toast remaining bread cubes in olive oil until crisp and golden.

Garnish the soup with the croutons and fresh basil leaves.