Pappa al Pomodoro (Tuscan Tomato Bread Soup)

Name: Pappa al Pomodoro (Tuscan Tomato Bread Soup)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 450 g stale bread (- 1 pound); 500 g tomato passata or peeled tomatoes (- 1.1 pound); 1 liter vegetable broth (- 4.2 cups ); 2 garlic cloves; extra virgin olive oil (- to taste); ½ tablespoon granulated sugar; 6 to 8 fresh basil leaves; 1 pinch salt; 1 pinch ground black pepper

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Pappa al Pomodoro (Tuscan Bread Tomato Soup) is one of the most comforting and rustic dishes you can find in Italian cuisine. This simple recipe, born in the heart of Tuscany, transforms humble ingredients into a warm and flavorful dish that embodies the essence of cucina povera, the traditional “poor kitchen” that makes the most of what is available.

Stale bread, ripe tomatoes, garlic, extra virgin olive oil, and fresh basil come together to create a thick and hearty soup that feels both nourishing and indulgent.

What makes pappa al pomodoro unique is its texture: not quite a soup and not quite a stew, but something in between. The bread breaks down into the tomatoes, absorbing all their flavor and creating a creamy, rustic consistency without the need for cream or broth.

It’s a true celebration of the Italian philosophy of simplicity, where every ingredient shines.

Traditionally served warm in winter or at room temperature in summer, this Tuscan bread tomato soup is as versatile as it is delicious.

With just a few pantry staples, you can bring a taste of Tuscany to your table and enjoy one of the most beloved recipes of the Italian countryside.

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Ingredients
Kitchen Tools and Equipment
Instructions
Storage
Tips
Pappa al Pomodoro: FAQs
Recipe Card

Ingredients

Prep Time: 20 Min | Cook Time: 45 Min | Servings: 6

450 g (1 pound) stale bread
500 g (1.1 pound) tomato passata or peeled tomatoes
1 liter (4.2 cups) vegetable broth
2 cloves of garlic
extra virgin olive oil, to taste
½ tablespoon granulated sugar
6 to 8 fresh basil leaves
a pinch of salt
a pinch of freshly ground black pepper

Kitchen Tools and Equipment

A heavy-bottomed pot is always the best choice when making pappa al pomodoro, since it allows for slow and even cooking without the risk of burning the tomatoes or the bread.

In Tuscany, however, the traditional option is a terracotta casserole. This kind of pot has been used for centuries in Italian kitchens, especially for soups, sauces, and stews, because it distributes heat gently and keeps the flavors well balanced.

Terracotta is not only practical but also very charming and characteristic of rustic Tuscan cooking. Serving pappa al pomodoro in terracotta bowls is still quite common today. The earthy look of these dishes gives the table an authentic country feel, while their natural warmth helps create a cozy, old-world atmosphere.

Instructions

Step 1) - Start preparing the bread. The bread must be stale and dry at least 3-4 days before but, if it's still a little soft, toast it for a few minutes in the oven. Cut the bread into pieces, rub them with a clove of garlic then cut into smaller chunks. Arrange the bread on the bottom of a saucepan. The perfect one would be earthenware or a non-stick pan with a thick bottom.

Step 2) - In a bowl, pour the tomato passata or crush the peeled tomatoes. Add 1 cloves of garlic, peeled and lcut in half. Let it flavour the tomatoes for a few minutes. Pour a little bit of extra virgin olive on the bread to flavour it.

Step 3) - Cover the pieces of bread with 2 or 3 tablespoons of tomato passata. Continue in the same order, alternating a layer of bread + oil and one of tomato. Leave the garlic in the soup.

Step 4) - Finally, at the last layer, add the basil leaves cut into small pieces with your hands, the sugar and a pinch of fine salt. Cover with two ladles of vegetable broth.

Step 5) - Cook with the lid on for about 45 minutes over low heat. Stir often and add more broth when you see that's completely absorbed. When the bread is blended with the tomato sauce and the soup has reached the right consistency, turn off the heat and let it rest for a few minutes. Pappa al Pomodoro must have a dense and fairly dry consistency. So if it's too liquid at the end of cooking, let it boil a little longer without the lid so to let evaporate the excess broth.

Taste it and season with salt if necessary then add a little of freshly ground black pepper. Serve Pappa al Pomodoro with a basil leaf on top and a drizzle of extra virgin olive oil.

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Storage

Pappa al pomodoro can be stored for up to 2 days in the fridge and placed in an airtight container.

Tips

Bread and Salt

Traditional recipe of Pappa al Pomodoro wants Tuscan bread. This typical local bread is free of salt and in Tuscany they call it "pane sciocco". Obviously, you can use the bread that you have available or the one you prefer, but the advice, if you don't use unsalted bread, is to be careful with salt: maybe it's not necessary to add any.

Tomatoes

In Tuscany they make pappa al pomodoro with tomatoes called Pisanelli or Costoluti, but you can use San Marzano tomatoes that are perfect for this recipe. During the summer, when the tomatoes are red ripe and very tasty, it's better to use fresh tomatoes. In the winter, you can opt for San Marzano canned peeled tomatoes or for an excellent tomato passata made with our recipe during the warm season.

Extra Virgin Olive Oil

Maybe the most important ingredient of pappa al pomodoro recipe: Tuscan extra virgin olive oil of excellent quality. We know that Tuscan oil is not always easy to find. So we recommend that you use any good oil as long as it is extra virgin and of high quality.

Garlic

Garlic is a key ingredient in this recipe. If you don't want its flavor to be too intense, you can avoid rubbing the slices of bread too much, or do it after removing the greener central part of the garlic. Even the clove of garlic that is used to flavor the tomato, can be removed before or halfway through cooking or let it dissolve in the soup according to your tastes.

Basil

Pappa al pomodoro traditional recipe wants some herbs to flavour the soup. People often use fresh basil but you can flavor the recipe with the herbs you like. Thyme or rosemary are also good, depending on taste.

Pappa al Pomodoro: FAQs

What is pappa al pomodoro?

Pappa al pomodoro is a traditional Tuscan bread and tomato soup made with stale bread, ripe tomatoes, garlic, basil, and extra virgin olive oil. Its thick and creamy texture comes from the bread absorbing the tomato juices during slow cooking.

What does the Italian word “pappa” mean?

In Italian, pappa literally means “mush” or “baby food.” It describes a soft, comforting dish made with simple ingredients. In the case of pappa al pomodoro, it refers to the creamy, porridge-like texture created when bread blends with tomatoes.

Can I make pappa al pomodoro with fresh bread?

Traditionally, this dish is prepared with stale bread, which soaks up the flavors better and creates the right consistency. If you only have fresh bread, you can slice it and toast it lightly before adding it to the soup.

How do you serve pappa al pomodoro?

Pappa al pomodoro can be served warm in winter as a comforting soup or at room temperature in summer for a lighter meal. It’s often presented in terracotta bowls, which give it a rustic, authentic Tuscan touch.

Is pappa al pomodoro vegan?

Yes, pappa al pomodoro is naturally vegan, since it is made only with bread, tomatoes, olive oil, garlic, and basil. Just make sure your bread does not contain butter, milk, or other dairy products if you want to keep it 100% plant-based.

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