Pappa Al Pomodoro Tomato Bread Soup

Transport your taste buds to the heart of Tuscany with this comforting and flavorful Pappa al Pomodoro Tomato Bread Soup. This traditional Italian recipe transforms simple, wholesome ingredients into a bowl of rich, rustic perfection. Sweet and juicy ripe tomatoes simmer with onions, garlic, and fragrant basil, while torn pieces of stale bread create a luxuriously thick, creamy texture that feels like a warm hug in every spoonful. Ready in under an hour, this hearty soup is a fantastic way to use up leftover bread and impress at the dinner table. Serve it with a drizzle of extra virgin olive oil, a sprinkle of grated Parmesan, and a side of crusty bread for a truly authentic experience. Perfect for cozy weeknight meals or as an elegant starter, this Tuscan tomato bread soup is a celebration of simple, soulful cooking.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 tablespoons Olive oil
• 1 large Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 2 pounds Ripe tomatoes, diced
• 3 cups Vegetable broth
• 4 cups Stale country-style bread, torn into bite-sized pieces
• 1 cup Fresh basil leaves, roughly torn
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Grated Parmesan cheese (optional, for serving)
• 2 tablespoons Extra virgin olive oil, for drizzling

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

Step 2

Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.

Step 3

Add the diced tomatoes to the pot and stir to combine. Cook for 10 minutes, stirring occasionally, until the tomatoes start to break down and release their juices.

Step 4

Pour in the vegetable broth and bring the mixture to a simmer. Cook uncovered for another 10 minutes, allowing the flavors to meld together.

Step 5

Add the torn bread pieces to the pot, stirring to fully incorporate them into the soup. The bread will begin to soften and absorb the liquid, creating a thick consistency.

Step 6

Season the soup with salt and black pepper, adjusting to taste. Cook for another 5-7 minutes, stirring occasionally, until the bread has completely broken down and the soup has a creamy texture.

Step 7

Remove the pot from the heat and stir in the torn basil leaves for a fresh, aromatic finish.

Step 8

Ladle the soup into bowls and top with grated Parmesan cheese, if desired. Drizzle with a little extra virgin olive oil for added flavor and richness.

Step 9

Serve warm and enjoy the hearty, rustic flavors of this Tuscan classic.

Nutrition Facts

Serving size	(2915.2g)

Amount per serving	% Daily Value*
Calories	4094.2

Total Fat 139.1g	0%
Saturated Fat 39.3g	0%
Polyunsaturated Fat 6.1g
Cholesterol 94.8mg	0%
Sodium 10464.4mg	0%
Total Carbohydrate 577.3g	0%
Dietary Fiber 41.7g	0%
Total Sugars 59.6g
Protein 144.1g	0%

Vitamin D 0IU	0%
Calcium 1928.2mg	0%
Iron 29.8mg	0%
Potassium 4803.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.3%

Protein: 13.9%

Carbs: 55.8%