After a trip to Tuscany I began making Pappa al Pomodoro at home. Even in autumn the tomatoes there tasted impossibly sweet, and the soup appeared on almost every menu we tried. Each bowl was memorable, and I was surprised at how simply it can be recreated in a home kitchen.
This rustic Tuscan soup, thick and porridge-like, turns tomatoes, stock, and bread into something comforting and flavorful. It’s forgiving and versatile: delicious hot, at room temperature, or chilled.
Table of Contents
- Ingredients for Pappa al Pomodoro
- Recipe Options
- Did you know…?
- More Classic Italian Soup Recipes
- How to Make Pappa al Pomodoro
- Pappa al Pomodoro Recipe
Ingredients for Pappa al Pomodoro
- Crusty bread: Tear out the crust so the bread integrates smoothly into the soup.
- Kosher salt and freshly ground black pepper
- Broth or stock: Chicken stock is used here, but beef or vegetable stock work well too.
- Fresh basil: Choose perky, deeply green leaves.
- Garlic: Use firm bulbs with plump cloves.
- Onion or leeks: Yellow onion is traditional; leeks are a great alternative when available.
- Canned or fresh tomatoes: San Marzano canned tomatoes (whole or crushed) are ideal. If using fresh tomatoes, plan on about 2 pounds (10–12) whole, peeled tomatoes to equal a 28-ounce can.
- Olive oil: Finish the soup with a good-quality extra-virgin olive oil.
Pappa al Pomodoro is traditionally made with stale bread, but fresh bread works fine if you don’t have day-old loaves. Use ripe summer tomatoes when available or good canned tomatoes any time of year. For a vegan version choose vegetable stock. Before serving, drizzle the soup generously with olive oil to balance the acidity and bring the flavors together.
Recipe Options
- Add red pepper flakes with the garlic and onion for a spicier soup.
- Though typically served plain, a sprinkling of grated Parmesan is a tasty variation.
- Fresh rosemary can be used instead of basil for a different aroma; avoid dried herbs when possible to keep the flavor vibrant.
Did you know…?
Pappa al Pomodoro literally means “tomato mush” in Italian.
The dish has deep roots in Italian peasant cuisine and gained wider popularity in the 20th century, including a boost from Italian media where the phrase “Viva la pappa col pomodoro” became well known.
More Classic Italian Soup Recipes
- Ribollita
- Pasta e Fagioli
- Tuscan White Bean Soup
- Italian Wedding Soup
How to Make Pappa al Pomodoro
Step 1: Heat olive oil in a large saucepan over medium heat. Add chopped garlic and onion (or leeks) and cook, stirring, until softened, about 5 minutes. Add stock and tomatoes, bring to a boil, then reduce heat and simmer gently for about 20 minutes, stirring occasionally.
Step 2: Remove the pan from heat. Stir in torn bread and fresh basil, pressing the bread into the liquid so it soaks up the juices. Season with salt and pepper and let the mixture rest for 20 minutes to thicken.
Step 3: Vigorously stir or whisk the soup until it reaches a porridge-like consistency. Adjust seasoning as needed. Serve in bowls with a generous drizzle of extra-virgin olive oil and additional fresh basil if desired.
Pappa al Pomodoro
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium garlic cloves, finely chopped
- 1 medium yellow onion (or 2 medium leeks), finely chopped
- 2 cups chicken, beef, or vegetable stock
- 1 (28-ounce) can crushed tomatoes with juice
- 6 ounces rustic bread, day-old or fresh, crust removed and torn into 1-inch pieces
- Large handful fresh basil leaves, torn small, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large saucepan over medium heat until shimmering. Add garlic and onion and cook, stirring, until softened, about 5 minutes. Add stock and tomatoes, bring to a boil, then reduce heat and simmer gently for 20 minutes, stirring occasionally.
- Remove from heat and stir in the torn bread and basil. Press the bread into the liquid so it soaks up the juices. Season with salt and pepper and let stand for 20 minutes.
- Stir or whisk the soup vigorously until it reaches a porridge-like consistency. Adjust seasoning if needed. Ladle into bowls, drizzle generously with olive oil, garnish with basil if desired, and serve.
Notes
- You can use whole canned tomatoes and crush them in the pot, or peel and use fresh ripe tomatoes when available.
- Serve hot, at room temperature, or cold from the refrigerator. Always finish with a drizzle of olive oil before serving.
Nutrition
Nutrition information is an approximation.
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