pappa al pomodoro, tuscan tomato and bread soup

Pappa al Pomodoro, Tuscan Tomato and Bread Soup

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 Entree servings 1x
  • Category: Soups
  • Method: Cooking
  • Cuisine: Italian


  • 1.2 kg fresh, ripe, Roma tomatoes (or 750 g. canned San Marzano tomatoes)
  • 250 g stale bread, cut into 2-inch pieces
  • 1/4 yellow onion, minced
  • 2 small cloves garlic
  • 5 leaves basil for mixture
  • 3 leaves torn for garnish
  • salt and pepper to taste
  • pinch of chili flakes
  • 3 Tbsp.e.v.o. oil for mixture
  • 2 Tbsp e.v.o. for garnishing
  • water enough to top bread cubes


For the tomatoes:

  1. Wash the fresh tomatoes and score the bottom with a sharp knife to create an X pattern.
  2. Bring a large pot of water to boil. Add the tomatoes and cook for about 6-8 minutes, or until they start to soften and the peel start to come off.
  3. Drain and dive into a large bowl filled with cold water.
  4. Peel them and pass them through a food mill or blend in a food processor. Set aside.

For the Pappa al Pomodoro:

  1. Take bread cubes and place in a deep bowl, cover with room temp water and let sit.
  2. In a medium crock pot pour in oil and heat up a bit.
  3. Toss in garlic and onion and season with some salt and pepper and chili flakes. Sautee till onions soften stirring frequently. Cook for about 3-4 minutes on medium heat.
  4. Pour in the tomato puree (passata).
  5. Break in fresh basil leaves. Stir and season with salt and pepper.
  6. Let this simmer on low heat for 20 minutes, stirring frequently.
  7. Take bread cubes out of water and squeeze in handfuls until water has dissipated.
  8. Place squeezed bread into the tomato sauce and stir vigorously with a whisk until well blended.
  9. Continue this process until all the bread is in, about 5 minutes.
  10. Cook for an additional 5 minutes continually whisking until the mixture looks silky and velvety.
  11. Take off heat and let sit for 5 minutes.
  12. Serve in a dish with a nice drizzle of e.v.o. oil and a sprinkle of fresh torn basil.


If you use canned tomatoes your prep time will come down considerably!

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