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Vegetarian, Italy

Pappa al pomodoro

Pappa al pomodoro is a thick Tuscan soup made from stale bread and tomatoes, perfumed with garlic and basil. It serves 4, takes 45 minutes, is rated very easy, and costs about €1.30 per person. The key is using a truly stale country loaf that breaks down smoothly without turning the soup gluey.

A pappa al pomodoro, the thick Tuscan tomato and stale bread soup, perfumed with basil, that needs almost nothing.

Pappa al pomodoro
Total time
45 min
Difficulty
Very easy
Cost per person
€1.30
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Pappa al pomodoro is nothing like a brothy soup. It is thick, almost spoonable like a puree, where the bread melts into the tomato until it loses its texture but keeps its toasted flavor. Garlic gently warmed in oil and fresh basil bring the fragrance, while parmesan and a final drizzle of raw olive oil add depth right before serving.

It is the kind of dish that saves the day on a weeknight when you have stale bread and a can of tomatoes in the pantry. Kids tend to like it because it feels like a comforting soup with no bits to pick out. Mon Chou also likes it as a way to waste nothing, since the stale bread is a real ingredient here, not leftovers to throw away.

The ingredients

4 people

Bakery

  • stale country bread 300 g

Pantry

  • canned peeled tomatoesoften in the pantry 800 g
  • vegetable brothoften in the pantry 50 cl
  • olive oiloften in the pantry 6 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Fruits and vegetables

  • garlic 3 cloves
  • fresh basil 1 sprigs

Dairy

  • grated parmesan 40 g

Allergens Gluten, Lactose

The step by step recipe

  1. Warm 3 tbsp of olive oil with the crushed garlic over low heat without letting it color. 3 min

    Remove the garlic if it starts to brown, the bitterness would ruin the soup.

  2. Add the hand crushed tomatoes and let it simmer. 15 min

    Crush them in a bowl rather than chopping them.

  3. Pour in the broth, add the bread in chunks and half of the basil.

    Don't use fresh bread, it would make the soup sticky.

  4. Let it cook gently, stirring, until the bread breaks down. 20 min

    Mash it with a fork to get the right texture.

  5. Serve in bowls, drizzled with raw olive oil, with the remaining basil and parmesan.

    In Tuscany it's eaten warm rather than piping hot, that's when it's at its best.

Our tips to get it right

  • Pick a dense loaf, like a country bread or a light rye, airy breads such as baguette fall apart too fast and give a different texture.
  • Let the soup rest off the heat for a few minutes before serving, it thickens further and the flavors settle.
  • If it turns out too thick, loosen it with a little warm broth rather than water, so you don't dilute the flavor.

The variations

  • Swap the canned peeled tomatoes for ripe fresh tomatoes in summer, peeled and seeded.
  • Add a splash of balsamic vinegar at the end for a different kind of tang.
  • For kids, blend the soup lightly at the end of cooking if the bread chunks bother them.

What to serve it with

  • A glass of light Italian red wine
  • An arugula salad with lemon
  • Grilled summer vegetables

Storage

Pappa al pomodoro keeps for 2 to 3 days in the fridge in a sealed container. It freezes well before you add the parmesan and raw olive oil. Reheat it gently in a saucepan, adding a little broth if it has thickened too much.

Questions about this dish

Can you use a different bread instead of country loaf?

Yes, as long as it's stale and fairly dense. A light rye or sourdough works well, just avoid airy breads that fall apart too quickly.

Can you make pappa al pomodoro ahead of time?

Yes, it's actually better reheated the next day once the flavors have had time to meld. Make it without the parmesan and raw olive oil, and add those right before serving.

Can this soup be frozen?

Yes, freeze the base without the parmesan or raw olive oil, which you add after thawing. It keeps for several weeks in the freezer this way.

Why is pappa al pomodoro served warm instead of hot?

In Tuscany it's left to cool slightly because the basil and olive oil aromas come through better at a warm temperature. Served piping hot, it masks part of its fragrance.

How long does it take to make a pappa al pomodoro?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pappa al pomodoro?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pappa al pomodoro cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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