Pappa al Pomodoro! That’s so much fun to say. I haven’t been able to get this ridiculously easy, close-to-zero prep work soup off my mind. The first time I made Tuscan tomato bread soup, I happened to share it on Instastories, and immediately, I started getting requests for the recipe. I’ll be honest; I had no idea what Pappa al Pomodoro was before we took a trip to Italy a couple of summers ago. We were at the coolest Tavern-y restaurant that looked like it was straight out of Harry Potter (complete with a Boars head on the wall.) It happened to be unseasonably cold and rainy that day in Florence, and we decided to sneak inside this place for an early dinner before heading back to our Airbnb. The soup was the perfect starter on that abnormally chilly summers eve.
I’ll never forget that first bite of Pappa al Pomodoro. Bright and smooth tomatoes in a thick and hearty sauce layered with garlic and basil and tender bits of bread running through the soup. It may not sound like much, but Tuscan tomato bread soup is the kind of magic you have to feel for yourself. Don’t take my word for it. I’ve made my fair share of tomato recipes in the past, including one of the most popular roasted tomato basil soup, homemade arrabbiata sauce, 5-ingredient tomato sauce, marinated mozzarella tomato salad, tomato basil bruschetta, and tomato baked chicken. Still, nothing comes close to the flavor of my Tuscan tomato bread soup. Especially considering that this soup requires just a small handful of ingredients.
Pappa al Pomodoro is a thick and hearty soup prepared with tomatoes (passata in our case) with basil, olive oil, garlic, and stale country bread, amongst other ingredients.
Olive oil Garlic Red pepper flakes Passata Stale Italian bread (or white bread) Sugar Basil leaves
What is passata and where can I find it?
Passata is a thick, cooked, or uncooked tomato puree that doesn’t contain any seeds or skin. It is sometimes marked ‘strained tomatoes’ on containers imported from Europe. Passata is generally unflavored unless it is marked on the container. I’ve usually found passata in the tomato aisle, right next to the canned tomatoes. Passata is typically sold in boxed cartons or glass jars, rather than in cans. Keep in mind that passata usually only contains tomatoes, whereas tomato sauces often contain herbs as well as vegetables sometimes.
What if I don’t have stale bread, can I still make this tomato bread soup?
The first time I made Tuscan tomato bread soup, I didn’t have time to wait until the bread was stale. So instead, I cut the bread in cubes and places it on a baking tray and allowed it to toast and dry out for 16-20 minutes. The recipe calls for 8-10 minutes of baking even if you use stale bread, so if you use fresh bread, be sure to toast it in the oven for about double the amount of time.
How long does tomato bread soup last in the refrigerator?
I’ve kept it for four days in the refrigerator without issues! I find that the flavor of the soup is even better on day 2 and 3 because everything has a chance to mingle and marinate. The soup does thicken significantly and firms up as it sits, so leftovers usually require a small splash of water when reheating. I hope you’ll give this simple yet genuinely delicious tomato bread soup a try! Every bite takes me back to that little tavern in Florence, and it’s seriously the best feeling. ❤
