Italian · Soup · Easy
Pappa al Pomodoro
Tomato and basil soup thickened with bread into a silky, spoonable comfort. Summer tomatoes at their very best.
The whole recipe in 60 seconds
Pappa al Pomodoro, in 5 ideas
- The best pappa uses the ripest summer tomatoes you can find.
- Mash the bread roughly, some chunks give it character.
- Serve it warm, not piping hot, to taste the tomato sweetness.
- Use a rustic loaf with a sturdy crumb for the best texture.
- Top with burrata for a luxurious version.
What you need
Ingredients
- 3 tbsp olive oil, plus more for serving
- 3 cloves garlic, sliced
- 2 lbs ripe tomatoes, chopped, or 1 can (28 oz) whole peeled tomatoes
- 4 cups vegetable broth
- 1 cup packed fresh basil leaves, torn
- 4 cups cubed day old bread
- Salt and black pepper to taste
- Shaved Parmesan for serving
How to make it
Directions
- Heat the olive oil in a large pot over medium heat.
- Cook the garlic 1 minute until fragrant but not browned.
- Add the tomatoes and cook 10 minutes until they break down.
- Pour in the broth and bring to a simmer.
- Stir in the bread cubes and cook 10 minutes, mashing with a spoon until thick.
- Tear in the basil and season with salt and pepper.
- Let it rest 5 minutes off the heat so the bread fully softens.
- Serve warm with a drizzle of olive oil and shaved Parmesan.
Canned San Marzano tomatoes make this a year round staple at a fraction of fresh tomato cost.