Tuscan Bread and Tomato Soup Recipe
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Tuscan Bread & Tomato Soup (Pappa al Pomodoro)

This Tuscan Bread & Tomato Soup is of a poor-man meal origin, but it’s one of the most luxurious comfort food you can make at home.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Soup
Cuisine: Italian
Servings: 2


  • 6 oz stale country bread
  • 1 cup passata/ tomato sauce
  • 1 cup diced tomatoes
  • 2 cups stock vegetable, chicken or beef
  • 1 large garlic clove
  • 3 tbsp Extra virgin olive oil
  • Handful fresh basil leaves
  • Salt, pepper to taste
  • 1 tbsp sugar (optional)
  • Parmesan cheese (optional)


  • Start by toasting stale bread in the oven or on the grill until slightly brown.
    In the oven: for 7-10 minutes at 400F
    On the grill: for a few minutes on each side.
    Once ready, let cool lightly. Rub each piece with garlic clove.
  • In a large skillet pan add a splash of oil oil. Place bread pieces evenly.
    Add tomato sauce, diced tomatoes and vegetable or meat stock.
    If tomato sauce is not sweet enough add 1 tbsp of sugar.
  • Taste for salt. Add pepper and more salt if needed.
  • Let simmer for 30-40 minutes, stirring occasionally and breaking bread into smaller pieces.
    Soup is ready ready when bread and tomatoes become one completely mushy mix.
  • Add torn fresh basil leaves, give a final stir.
  • Serve hot, drizzled with high quality extra virgin olive oil.


Take this Bread and Tomato Soup up level to the next by coating with a layer of freshly grated Parmesan cheese.