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Italian

Pappa al Pomodoro

Pappa al pomodoro is a Tuscan tomato and bread soup with olive oil, basil, and a thick spoonable texture.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Pappa al Pomodoro

45 mintotal

35 min hands-on10 min hands-off

Prep 10 min · Cook 25 min

Serves
3
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 3 servings.

You'll need: Stovetop.

Includes 10 minutes for the bread to soften into the tomato soup after cooking. Stir before serving so the texture is even.

Method

  1. Heat olive oil in a deep pan. Add garlic and cook gently until fragrant.

  2. Add chopped tomatoes, tomato puree, salt, and black pepper powder. Cook until the tomatoes soften.

  3. Add hot water and simmer until the tomato base becomes rich and slightly thick.

  4. Add the torn bread and stir well so it absorbs the tomato soup.

  5. Cook on low heat until the bread breaks down and the soup becomes thick and rustic.

  6. Fold in basil leaves and rest for a few minutes before serving.

  7. Serve warm with a small drizzle of olive oil.

How to tell it's done

The soup should be thick, soft, rustic, and tomato-rich, with bread fully softened into the base.

Getting it right

Tip

Pappa al Pomodoro should be thick and spoonable, not smooth like a blended tomato soup.

What to serve it with

Serve as a hearty lunch or dinner soup with a light salad.

Common mistakes

The soup is either watery or pasty.
Add bread gradually and let it soften before deciding whether the soup needs more stock or more bread.

Substitutions

  • Use day-old bread because it thickens the soup better than very soft fresh bread.
  • Use ripe tomatoes for the best natural sweetness.
  • Add more hot water if the soup becomes too thick before serving.

Storing and reheating

Refrigerate pappa al pomodoro for up to 4 days. Reheat gently with a splash of water if thick; freeze for up to 2 months.