Italian tomato և bread soup (Pappa Al Pomodoro)

Relax for this Italian tomato և bread soup. Rich flavors of San Marzano tomatoes, fresh basil, finely chopped garlic, silk olive oil rolls and bread cubes.

Deep, unobtrusive, sweet tomato flavor with garlic cloves և rich in velvety olive oil, bright fresh basil և Listen to this, your peeled rye bread is already included. Make room for the tomato ացի bread soup, also known as papa al pomodoro.

Pappa al pomodoro is originally from the Italian region of Tuscany և especially famous ունի is in great demand in Florence և Siena. It basically translates as “tomato puree” – depending on where you make it and who makes it, it can range in texture from more porridge to a slightly thinner soup or stew density as we have it here. : But in any case, it’s definitely delicious. Just that.

This recipe is from Marica Contaldo Seguso, author of Italian cookbooks, և you can find its original papa al pomodoro recipe on Milk Street.

In this post. Everything you need for tomato և bread soup

Ingredients we work with for this soup

The list of ingredients for this tomato և bread soup is always pretty short, each flavor is unique. Here’s what you need for this version.

  • canned whole peeled San Marzano tomatoes
  • dry or stale bread
  • extra virgin olive oil
  • garlic
  • fresh basil
  • vegetable / chicken broth

Because there are so few ingredients, you really want to use high quality ingredients for maximum flavor. San Marzanos is delicious, fruity և less sour than other tomatoes. You will want a really good extra virgin olive oil for both the soup and the silky stems on top. Fresh basil, unlike dried. And well-peeled white bread will succeed.

Ingredients for papa al pomodoro

Let’s make Pappa Al Pomodoro (tomato աց bread soup)

As mentioned, this recipe is a bit thinner than the more traditional papa al pomodoro, but if you want to thicken it, you can adjust the broth / bread ratio (or skip the broth altogether, just let the tomatoes serve as a broth: liquid). until it is thick enough for your spoon to stand. Which, depending on where you are, can be a sign of a truly divine father in Italy. You can dilute it if it is more enjoyable. The sweet spot of our tissue was usually one cup of broth in the ratio of one ciabatta roll.

Here’s how we did this one.

  1. Tomatoes. Put your hands in there and smash.
  2. Garlic և olive oil. Fry the garlic in oil until fragrant, then add the chopped tomatoes and let it cook for a while. Then add the broth and basil and continue to simmer.
  3. Bread. Add the dried bread to the tomato / broth mixture and cook until the bread is soft. Then you can use a potato masher or whisk to keep breaking it.
  4. Serve. We served this with extra drops of olive oil, with fresh basil և well oh a little Parm, ham.

What kind of bread to use here?

Italian tomato bread soup was actually born at a time when the most heinous crime was wasting a piece of bread (it still seems right, we աց bread), even if it is stale. So, traditionally, it is made with very old Tuscan bread, which is ideally left out for a few days. Tuscan bread is specially made without salt (dating to the 12th century, when trade lines were cut in Florence, making salt extremely expensive). This meant that the bread became obsolete fairly quickly. So this soup և other delicious things like: panzanella saladStale bread was a way to make a dream come true.

Traditions say that salt-free Tuscan bread is best here, but it’s hard to find outside of Tuscany, so any rustic rustic white bread would like it.

  • ciabatta (we used the rolls, cut them և dried them)
  • boule:
  • any village bread
  • any other rustic Italian or French bread

Your bread – The drier the better.

If you did not think in advance չեք did not miss your bread (or just forgot that you had bread, և it is obsolete by itself. Go, it’s not bad, this time it is yes), you can cut. Bake your bread in the oven to dry.

  • Cut the bread into pieces / cubes or slice and spread on a pan
  • Bake in the oven at 450 degrees for about 5-7 minutes, until dry (non-brown) and toss in half.

But again, if on Monday you think. “Man, I’d like some tomato bread soup on Wednesday,” throw that loaf on the counter, buddy, and just forget about it.

Olive oil is added to tomato և bread soup

How to choose the best tomato for soup

If you have summer tomatoes in your hands, this is YOUR MOMENT. The taste of all those fresh, raw, sweet tomatoes is exactly what you want it for, so of course, this is not the time for a greenhouse, out-of-season tomato.

If you use fresh tomatoes.

  • Roma tomatoes are a great option, but really any overripe, sweet tomato can do it.
  • Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice.

But if you are like us, you will easily want this soup,: you will want this soup all year round, աբար fortunately, you can have it. Thanks to really well canned or canned tomatoes. Yes, for simplicity. We do that.

If you use canned tomatoes (like we do), there are some things to keep in mind.

  • San Marzano tomatoes are tops (very high quality, grown in Italy, low acidity)
  • Whole peeled tomatoes (as opposed to diced tomatoes) are best for optimal taste and texture

Chop the tomatoes by hand

Whether you use fresh or canned, you will want to grind all those peeled tomatoes by hand. Yes, that’s right. Enter there. Not only is it a wonderful prickly sensory experience, it really gives you the best texture. Some pieces of different sizes և fairly fine bright red liquid.

When you mix the tomatoes, they turn a kind of orange when the air fills them, so if you want to keep that hyperthermia, bright red, with the perfect texture for a fun squeeze, the goodness of a dense tomato. Raise your arms, friends, achieve it.

(Of course, you can put them in a plastic bag first and slip in there, but where’s the fun in that?)

Variations of this tomato և bread soup

Or any Tuscan, especially in Florence or Siena, you can pay a little attention to this soup to add anything other than basil, garlic, tomatoes, bread and olive oil, of course, there are ways you can play with it. We added our own parmesan and it was delicious.

But if you are already breaking the law on soup, here are some other things to try.

  • Abundant shakes of crushed red pepper for spices
  • a little chopped onion or carrot / onion / celery
  • oregano
  • a ricotta doll

Tuscan families could probably fight all day for Papa’s recipes. Onion or not onion, broth or hot water or “how dare you”… The list goes on. The simplicity of this dish և its ingredients is what really makes it shine, so do not be ashamed to let it stand as it is.

If you follow the rules, do not want to interfere with the rules of the soup, you can keep the soup simple, and then just accompany it with a few other loved ones, such as:

You have options. But you also have lips with a rich taste of olive oil, basil torn with pepper, tomato, which already resembles the taste of bread crumbs. You are really ready.

Beautiful, simple, fresh, rich and delicious. You can not go wrong with this soup.

Tomato soup with bread in a bowl with fresh basil and parmesan

Italian tomato և bread soup. Frequently Asked Questions

How do I store or serve leftovers from this soup?

This soup will be as good as the leftovers in the fridge for 1 day. It can still be eaten, enjoyed, not too wet. If you are sensitive to tissue, prepare the tomato base և add the bread about 10 minutes before serving the soup.

Would you recommend fresh or dried herbs for this soup?

It’s fresh to go here if you find them in the store.

How can I make this soup vegan?

Just use Vegan Parm cheese if you want to add it և use vegetable broth.


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Relax for this Italian tomato և bread soup. Rich flavors of San Marzano tomatoes, fresh basil, finely chopped garlic, silk olive oil rolls and bread cubes.

  • 3 tablespoons extra virgin olive oil
  • 3: cloves garlicbroken or thinly sliced
  • one: 28:ounce can whole peeled San Marzano tomatoes
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to try
  • 4: cups chicken or vegetable broth
  • 1/4: cup packed: fresh basilchopped or torn
  • 2:3: cups dry breadtorn or cut into cubes (see footnotes)

  1. Heat the olive oil in a large saucepan over medium heat. Add garlic; cook for 1 minute.
  2. Chop the tomatoes by hand in a separate bowl. Add them to the pan. Add salt and pepper. Cover partially and cook on medium heat for about ten minutes.
  3. Add broth և basil; Cook again for ten minutes.
  4. Add bread cubes; Bake for ten minutes until the bread is soft. You can use potato masher to grind the bread into the texture you want.
  5. Serve with parmesan cheese, extra virgin olive oil and fresh basil. Simplicity և high quality ingredients… it’s just amazing.


For bread I used to take ciabatta to bake rolls because I rarely eat dry bread. I fry them in the oven until they are quite crispy, dry, then I cut them into small pieces to add to the soup. My basic rule is about 1 cup of broth for 1 roll. Thus, 4 rolls = 4 cups of broth, 5 rolls = 5 cups of broth, etc. Obviously, increasing the ratio of bread: broth will make the soup thicker, and vice versa. Do what you want. ❤️:

  • Preparation time. 10 minutes
  • Cooking time. 30 minutes
  • Category: Soup
  • Method: Oven top
  • Kitchen: Italian inspired

Key words: tomato և bread soup, papa al pomodoro, Italian soup

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