Pappa al Pomodoro Soup
This isn’t your childhood Campbell’s tomato soup. Pappa al Pomodoro (Italian Bread and Tomato Soup) was particularly popular in the 19th and early 20th centuries. It was romanticized in Italian literature and music as a symbol of rustic, genuine Tuscan cooking.
Post Date: February 2, 2025
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
I am yet once again amazed by Italian food. It doesn’t have to rely on dairy, meat, and oil to be absolutely fabulous, like so many of my recipes. This Pappa al Pomodoro Soup recipe is yet another example of Italian cuisine that is whole food plant-based. And this makes me so very happy!
Today, it remains a beloved dish in Tuscan trattorias and homes. It’s a timeless example of cucina povera (peasant cuisine). It showcases the power of simple, high-quality ingredients to create something truly delicious. Picking up San Marzano whole tomatoes in juice is well worth it. They offer a naturally sweet and rich flavor with low acidity. This enhances the depth of the soup. Their balanced taste and smooth texture create a luxurious base, making them a top choice for authentic Italian cooking.
Likewise, opting for a freshly baked sourdough bread from a quality bakery elevates the dish. The tangy, chewy crumb absorbs the tomato broth beautifully while maintaining some texture, giving the soup its signature comforting consistency. A well-crafted sourdough adds a depth of flavor that pre-packaged or overly processed breads simply can’t match.
Pappa al Pomodoro is not just a soup; it’s a comforting and soul-warming expression of Tuscan culinary heritage. Enjoy Pappa al Pomodoro Soup as a starter or savor it as a hearty meal on its own. It stands as a testament to the artistry of Tuscan cuisine.
Grocery List
Produce
onion
basil
Pantry
stale sour dough bread
agave
tomato paste
vegetable broth
crushed tomatoes
chili flake
Misc
water
salt and pepper to taste
Add-Ins and Substitutions
You can use fresh tomatoes Pappa al Pomodoro Soup. To maximize fresh basil’s flavor, stack, roll, and twist the leaves to release their oils without tearing.
Storing
Store the soup in an airtight container in the refrigerator for up to five days. Reheat in the microwave with a bit of water or vegetable broth to the desired consistency.
Nutrition 411
Tomatoes are low in carbs. The carb content consists mainly of simple sugars and insoluble fibers. These fruits are mostly made up of water. They are a good source of several vitamins and minerals, such as vitamin C, potassium, vitamin K, and folate. The lycopene in tomatoes is one of the most abundant plant compounds in tomatoes. It’s found in the highest concentrations in tomato products, such as ketchup, juice, paste, and sauce. Studies show that tomatoes and tomato products may reduce your risk of heart disease and several cancers. This fruit is also beneficial for skin health, as it may protect against sunburns. (Trusted source.)
Pappa al Pomodoro (Italian Bread and Tomato Soup)
Equipment
- 1 Medium Stick Pot
Ingredients
- 1 28 ounce can (240g) San Marzano whole tomatoes in juice, or high-quality variety
- 3 cups (720g) vegetable broth
- 1 cup (160g) finely chopped onions
- 1 cup (100g) stale sour dough bread, crusts removed, torn into chunks
- 1 teaspoon agave to taste
- 1 small can of tomato paste
- 4 sprigs fresh basil plus chopped basil leaves for garnish
- ½ teaspoon salt to taste
- ½ teaspoon pepper to taste
- ¼ teaspoon chili flake
Instructions
- Heat a large saucepan and dry sauté the onion with salt, pepper, and chili flakes on a low heat for 5 minutes or until very soft but without color.
- Strain the canned tomatoes over a bowl, reserving the juice. Add the tomatoes to the pan and cook until thick and most of the liquid has evaporated. Constantly stir, breaking up the tomatoes. This step will help you get a deeper flavor from your tinned tomatoes.
- Add in the reserved tomato juice, basil, agave, tomato paste, vegetable stock, and bread. Cook for 20 more minutes, stirring regularly to help break down the bread.
- Season with salt and pepper to taste.
- Serve warm or chilled with torn basil.
More Soup and Sourdough PF Recipes
Healthy Hearty Tuscan Vegetable Farro Soup
WFPB Pasta e Fagioli Soup (Vegan)
WFPB Pasta e Ceci Estiva (Pasta and Chickpea Summer Soup)
Carabaccia – Tuscan Red Onion WFPB Soup
AFFILIATE DISCLOSURE
I occasionally include affiliate links. I do not recommend products, services, or books I have never used or purchased myself. As an Amazon Associate, I earn from qualifying purchases.
