Pappa Al Pomodoro (Tuscan Tomato and Bread Soup) |

Posted on

25 May 2015


Francesca Verrucci

Pappa Al Pomodoro (Tuscan Tomato and Bread Soup)

Pappa Al Pomodoro (Tuscan Tomato and Bread Soup)


(serves 4 to 6)
1 kg ripe plum tomatoes
1 liter stock, vegetable or meat stock (preferably homemade)
250 gr stale Tuscan bread (or sourdough or peasant bread)
1 large onion (sometimes I substitute 1/2 onion with 1 small leek)
3 cloves garlic
2 bay leaves
1 bunch fresh basil
extra virgin olive oil
salt and freshly ground black pepper


  • Preheated the oven at 180°C.
  • Slice and cube the bread (you can remove the crust if you like, I prefer to keep it for a more rustic texture) and toast it in the oven for about 10 minutes, then set aside.
  • Chop the leek, onion and garlic and add them to a large pot with 5 -6 tablespoons olive oil, bay leaves and some basil chopped with your hands
  • sauté on low heat for about 15 minutes, until soft but not browned.
  • In the meantime peel the tomatoes, remove seeds and roughly chop (to remove the tomato peel easily, blanch for 20 seconds in boiling water then cool under running water).
  • Add the tomatoes to the pot with the onion and leek, season with salt and pepper and cook for about 20 minutes, stirring from time to time.
  • Then add the toasted bread and about three quarters of the vegetable stock, bring to a boil and let simmer for about 45 minutes, stirring occasionally, until you have a thick and creamy soup. If the soup gets too dry add some of the reserved stock or water.
  • When the soup is ready, taste and adjust the seasoning, add some basil leaves and set aside covered with a lid for at least one hour before serving.
  • You can lightly reheat before serving, adding some liquid if necessary, or leave it at room temperature. Divide the soup into serving bowls, add a generous dash of extra virgin olive oil, a sprinkle of freshly ground pepper and some torn basil.
Cooks Note

Recipe Contributed by Francesca Verrucci of Kitchen in the Sand.

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