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Pappa al Pomodoro (Tuscan Tomato soup)

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Adjust Servings:
For the Soup
4 medium cubed Tomatoes
2 tbsp Tomato paste
2 cups Tomato sauce
2 tbsp Olive oil
3 cloves Garlic
1 medium diced thinly red Onion
3 cups Vegetable Stock
500g/ 1lb cubed Stale white bread its possible to use fresh bread as well
4 springs plus some more for serving Basil
1 tbsp Kosher Salt
1 tsp Black Pepper
For the Croutons
about 4-5 slices bread
1-2 cloves for rubbing Garlic
2 tbsp for drizzle Olive oil
1 tbsp of dry thyme Thyme

Nutritional information

Total Fat
Saturated fat

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Pappa al Pomodoro (Tuscan Tomato soup)

  • Vegan
  • Vegeterian
  • 35 minutes
  • Serves 6
  • Medium


  • For the Soup

  • For the Croutons



Pappa al pomodoro is a traditional Tuscan soup that can be a great starter or a meal by its own.

I have a warm spot for this soup, a distinct memory of taste, a warm and thick tomato stew I have eaten in northern Italy a few years back. Tomatoes in the Italian cuisine are coming in a big Variety and forms, this is why this soup is recommended making in summer time when tomatoes are at their pick however i really don’t want to eat this soup in the summer so we improvise and use canned tomatoes and tomato paste to overcome the absence of the summer ripe tomatoes.

this soup reflects the Italian way of making a dish from fresh and old ingredients not throwing away the other day leftovers and transforming them into a new dish.

the original Pappa al pomodoro use stale bread, one that is not good for eating however receives new life inside this dish when absorbing all the liquids and melting into the tomato sauce.

pappa al pomodoro

I use a combination of Tomato sauce, tomato paste and fresh tomatoes, if you have a good flavored fresh tomatoes its the best but like i said during winter times we use what we can and the best taste is with canned tomatoes or tomato paste.

I like to make some home made croutons to add another flavor and texture to the soup, its optional of course

pappa al pomodoro

Is Pappa al pomodoro is the best tomato soup?

Pappa al pomodoro was never a competitor for the title , the best tomato soup, it is a soup made from leftovers meant for a family to have a full and filling dinner while taking advantage of the natural vegetables growing in tuscany. I will say this, Pappa al pomodoro is a comforting soup and certainly one you would like your family to have, it has all the nutrition needed for a dinner while taste amazing.


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5 minutes

starting the soup

set the tomato sauce and vegetable stock on low heat.
place a big pot on medium heat, add olive oil onions and garlic and cook 3 minutes until softened , add tomatoes and cook for a few minutes until tomatoes start to bring out the juices.

30 minutes

adding the liquids

add the tomato sauce, stock, tomato paste and basil until combined. add the bread, salt, pepper and mix. cook for about 30 minutes until bread has completely softened and partially dissolved into the soup and thickened it.

10 minutes

prepare the croutons and serve

rub the bread slices with the garlic, cut into cubes, sprinkle with olive oil, add thyme and put in the oven for 10 minutes until golden and crusty.
pour the soup into a bowl add fresh basil, sprinkle with olive oil and add the croutons.


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