Store in an airtight container in the fridge for up to 2-3 days. Reheat gently or enjoy at room temperature the next day—it's even better!
Pappa al Pomodoro
Servings: people
Pappa al pomodoro is a classic Tuscan tomato and bread soup made with ripe tomatoes, crusty bread, garlic, basil, and olive oil—a simple and comforting Italian dish perfect for summer but good any time of the year.
Ingredients
- 3 tablespoons extra virgin olive oil + more for drizzling
- 2 cloves garlic grated
- ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 large can whole peeled tomatoes (28 oz / 800 g)
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper freshly ground
- 10 ounces crusty bread
- 2 cups vegetable broth or more if needed
- 1 large handful basil leaves fresh
- 1 burrata optional - for serving (not traditional). Sub parmigiano
Instructions
- Make the Base – Heat 3 tablespoons extra virgin olive oil in a medium pot over medium heat. Add 2 cloves garlic (grated), ¼ teaspoon red pepper flakes, and 2 tablespoons tomato paste, and sauté for 1 minute until fragrant—don’t let the garlic brown.
- Cook the Tomatoes – Add 1 large can whole peeled tomatoes, ½ teaspoon salt, and ⅛ teaspoon black pepper. Simmer for 15–20 minutes, stirring occasionally and breaking up the tomatoes as they cook.
- Add the Bread – Tear 10 ounces crusty bread slices (fresh or stale) into thick chunks and add to the pot with 2 cups vegetable broth. Stir well, breaking up the bread with a spoon.Simmer for 5 minutes or until soft stirring often. Add more broth if the bread is very dry. Aim for a porridge consistency.
- Finish and Serve – Stir in 1 large handful basil leaves (chopped) and adjust seasoning. Let sit covered for 10–15 minutes, then serve warm or at room temperature with a drizzle of olive oil and more basil.Nico’s Tip: Top it with 1 burrata or grated Parmigiano.
Notes
SUBSTITUTIONS
- Tomatoes – Use passata or purée if you don’t have whole peeled. Fresh tomatoes work too but must be ripe and tasty.
- Bread – Any rustic loaf works; fresh or day-old.
- Broth – Water works in a pinch.
- Burrata – Optional, but great for a creamy finish. Swap with parmigiano or pecorino.
- Basil – Essential.
- Extra virgin olive oil – Essential.
- Go crusty – Use Tuscan or rustic bread
- Choose quality tomatoes – Canned or fresh, but full of flavor
- Don’t burn the garlic – Sauté just until fragrant
- Texture matters – Aim for a thick, porridge-like consistency
- Be generous with olive oil – It brings richness and depth
- Rest before serving – Flavors deepen as it sits
- Make it your own – Finish with Parmigiano or burrata for extra flair
