Pappa al Pomodoro: Tomato and Bread Soup
A Tuscan tomato and bread soup made from stale country bread, olive oil, garlic and ripe or canned tomatoes, with notes on choosing bread and tomatoes.
Pappa al pomodoro is a thick Tuscan soup of stale bread simmered in tomatoes, olive oil and garlic until the bread melts into the broth. How it turns out depends mostly on the bread you choose and the tomatoes you start with. The recipe below uses either canned or fresh tomatoes.
Ingredients
The list is short, so each item matters. Full measures are in the recipe card at the end of this page. You need about 250 g (9 oz) of stale country bread, and either an 800 g (28 oz) can of whole peeled tomatoes or about 1 kg (2 lb) of very ripe fresh ones. The rest is garlic, a small onion, fresh basil, extra-virgin olive oil, and water or a light vegetable broth.
Choosing the bread
Use a sturdy, lean country loaf with a chewy crumb and a real crust. Stale means dry through the middle, not just hard on the outside. If the loaf is still soft, tear it into pieces and leave them on a baking sheet until they feel dry, or dry them in a low oven.
Here is how common breads behave in a soup like this:
| Bread | What to expect |
|---|---|
| Rustic country loaf, a day or more old | Holds its shape briefly, then softens into a thick, slightly chunky soup. Best all-around choice. |
| Soft sandwich bread | Dissolves quickly into a smooth paste. Use less, and expect a gluey texture if you stir hard. |
| Very hard, dry bread | Needs more liquid and more time to soften, but gives the most body. |
| Bread with seeds or a sweet enriched crumb | Flavors compete with the tomatoes. Plain bread is easier to control. |
If you save bread ends for this soup, how to store homemade bread covers keeping a loaf in good condition until it is dry enough to use.
Choosing the tomatoes
Canned whole peeled tomatoes are a dependable choice most of the year. They keep their shape until you crush them by hand, and their quality doesn’t depend on the season. In summer, very ripe fresh tomatoes give a brighter flavor. Underripe, pale or hard tomatoes make a flat soup, and the bread won’t fix that.
If you use fresh tomatoes, remove the tough cores, cut them up and cook them a little longer so they break down. You can peel them first for a smoother soup, or leave the skins in for a more rustic one.
Why these ingredients work
Tomatoes bring acidity and moisture. Bread brings starch, which thickens the liquid as it softens and breaks apart. Olive oil adds richness and carries the garlic flavor. Because the bread is dry, it can take up a lot of liquid without turning to mush straight away.
Cook the garlic gently, since browned garlic turns bitter, which stands out in a soup this simple. Basil goes in near the end so its aroma is still noticeable at the table.
Step-by-step method
- Warm the oil in a heavy pot over medium-low heat. Cook the onion with a pinch of salt until soft, then add the garlic for a short time.
- Add the tomatoes and crush them with a spoon. Simmer until they have broken down and the mixture looks thick rather than watery.
- Pour in the water or broth and bring it to a gentle simmer. Add the torn bread and push it under the surface.
- Simmer, stirring now and then, until the pieces have fallen apart and the soup is thick enough to hold a spoon briefly upright.
- Tear in half the basil, season, and loosen with a splash of water if needed. Let the pot stand off the heat for about ten minutes before serving.
How to judge the texture
Judge by eye and spoon, not by the clock. A good pappa is thick but not stiff. If a spoon leaves a trail that slowly fills in, the thickness is about right. If it holds a firm mound, stir in a little hot water. If it is thin and soupy, simmer a few more minutes and let it rest, since the bread keeps absorbing liquid as it stands.
Variations
These are options within the same method, not tested results.
- Blend briefly with an immersion blender after simmering for a smoother soup, leaving some texture.
- Add a pinch of red pepper flakes with the garlic for heat.
- Use a light vegetable broth in place of water for more savory depth.
- Serve with a thread of good olive oil, black pepper and extra basil. Grated hard cheese is a common addition, but it changes the allergen profile.
For another simple one-pot soup with a different flavor, try cream of spinach soup.
Storage and reheating
Pappa thickens a lot as it cools, because the bread keeps absorbing liquid. Add a splash of water when you reheat it.
The University of Illinois Extension advises refrigerating or freezing leftovers within two hours of serving, dividing large amounts into smaller containers so they cool faster, and using refrigerated leftovers within 3 to 4 days. USDA FSIS gives the same time limits and adds that leftovers should reach 165°F when reheated, with soups and sauces brought to a rolling boil. If your soup contains broth or other ingredients with their own storage instructions, follow those, and check any product labels.
For freezing, see how to freeze soup in useful portions. A soup with this much bread may come out softer after thawing, so expect a smoother texture.
Recipe card
The recipe card on this page lists the yield, times, ingredients with metric and US measures, steps and allergens. This recipe is a standard formulation and is not marked as kitchen-verified.
Pappa al Pomodoro: Tomato and Bread Soup
This recipe card has not been marked as tested yet.
- Yield
- Serves 4 to 6
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
Ingredients
- 60 ml (1/4 cup) extra-virgin olive oil, plus more for serving
- 4 garlic cloves (about 15 g), thinly sliced
- 110 g (1 small) yellow onion, finely chopped
- 800 g (28 oz can) whole peeled tomatoes with their juice, or about 1 kg (2 lb) very ripe fresh tomatoes
- 250 g (about 9 oz) stale country bread, crust on, torn into 1-inch pieces (about 4 cups)
- 700 ml (3 cups) water or light vegetable broth, plus more as needed
- 6 g (1 teaspoon) fine salt, adjusted to taste
- 1/4 teaspoon freshly ground black pepper
- 10 g (1/2 cup loosely packed) fresh basil leaves
- Pinch of red pepper flakes (optional)
Method
- Warm the olive oil in a heavy pot over medium-low heat.
- Add the onion and a pinch of salt and cook until soft and translucent.
- Add the garlic and cook briefly, until fragrant but not browned.
- Add the tomatoes with their juice and crush them with a spoon.
- Simmer, uncovered, until the tomatoes have broken down and thickened slightly.
- Pour in the water or broth and bring back to a gentle simmer.
- Stir in the torn bread and push it under the liquid.
- Simmer, stirring now and then, until the bread has collapsed into a thick, spoonable soup.
- Tear in half the basil, season with salt and pepper, and add water if the soup is too thick.
- Rest off the heat for 10 minutes, then serve with olive oil and the remaining basil.
Contains: wheat
Texture is a matter of taste. Add liquid for a looser soup or let it stand for a thicker one. The recipe is a standard formulation and has not been kitchen-verified by our team.
Sources
- Leftovers , University of Illinois Extension (accessed October 4, 2026) Refrigerate or freeze within two hours; use refrigerated leftovers within 3-4 days; reheat to 165 F.
- Leftovers and Food Safety , USDA Food Safety and Inspection Service (accessed October 4, 2026) Refrigerate within 2 hours; use in 3 to 4 days; reheat to 165 F; bring soups and sauces to a rolling boil.