Tuscan Tomato and Bread Soup (pappa al pomodoro) is a traditional Italian tomato soup made with fresh, red, sun-ripened tomatoes and thickened with the addition of chunks of hearty, day-old bread. It is an absolutely delicious soup, which is also easy to prepare and makes a great weeknight meal!
Tuscans are known for their frugality and resourcefulness in the kitchen, making sure that nothing goes to waste and that everything gets repurposed. This recipe is a quintessential example of the Italian “cucina povera“, or, “poor kitchen”: a handful of humble ingredients are combined to make a simple yet comforting dish. Tradition has it that Italian shepherds came up with this frugal way to utilize stale bread and overripe summer produce.
This classic Italian soup is too good to save to make only during the summer time. When fresh, ripe tomatoes are not in season, we can easily substitute them out with cans of good quality, Italian, whole peeled plum tomatoes!
Ingredients for the Tuscan Tomato and Bread Soup
- Tomatoes: fresh, red, sun-ripened tomatoes are best (or, good quality, canned, Italian plum tomatoes in the off season)
- Tomato paste: enriches the flavor of the fresh tomatoes
- Bread: day-old, hearty bread (such as my home made ciabatta)
- Extra Virgin Olive Oil: good quality olive oil for sautéing the vegetables and for finishing the soup
- Onion: red or yellow onion, or, replace either with a leek for a more delicate flavor
- Carrot: not a traditional addition, but I find that carrot balances well the acidity of the tomatoes (optional)
- Garlic: at least 4 cloves for an added depth of flavor
- Basil: lots of fresh basil for an aromatic element in every bite
- Water: is more traditional, but you can use vegetable stock instead if you prefer
- Seasoning: sea salt and red pepper flakes for extra heat
- Toppings: toasted bread cubes, torn fresh basil, Parmesan cheese, and, more good olive oil
Tomatoes and Bread – the main ingredients of the dish
In a recipe such as this which calls for just a handful of ingredients, the quality of those ingredients is very important.
The tomatoes. Well-ripened, red, summer tomatoes are essential for this recipe. Sadly, those hard, unripened tomatoes (which often have a white core) are sometimes all we can find in local supermarkets. In this case, it is best to substitute those tomatoes with cans of good quality Italian whole peeled plum tomatoes. If you choose to use canned tomatoes, you can omit the tomato paste from the recipe.
The bread. If you do not have any day-old bread, use your fresh bread instead. Simply cut the bread into cubes (or tear it into small chunks) and let it sit on the cutting board for about two hours to dry out. It will work just as well. If the crust is soft and not overly dry, I use the whole thing–no need to waste the crusts. Using good quality bread is essential, do not use supermarket sliced bread, as it will give no texture to the soup and is likely to turn to mush during cooking.
- 6 oz. day-old country bread, cut into small pieces (about 2 cups)
- 2 lbs. sun-ripened juicy, seasonal tomatoes, peeled and chopped
- 5 TBSP. extra virgin olive oil
- 1 large red onion, finely chopped (or, 1½ medium onion)
- 1 med. carrot, diced
- 4 whole large, garlic cloves, minced (about 4 tsp.)
- ¼ tsp. crushed pepper flakes (less if you do not like a little heat)
- 3-4 TBSP. tomato paste
- 1¼ tsp. salt (divided)
- 2½ cups of hot water (or, good quality vegetable stock)
- ¾ cup fresh basil leaves, torn
- ½ cup Parmesan cheese, grated, divided
- Toppings:
- -- toasted bread cubes, about a cup
- -- extra fresh basil leaves
- -- generous drizzle of extra virgin olive oil
- Prepare the bread. Cut the bread into small pieces and leave it on the countertop for a couple of hours to dry a bit.
- Prepare the tomatoes. Score each tomato at its base and plunge it into boiling water for about 1 minute. Remove from the water with a slotted spoon and place into a bowl of ice cold water. This will help cool the tomatoes and make it easier to peel their skins. This extra step of peeling the tomatoes will make the texture of the soup much more velvety. Cut the peeled tomatoes in half, place them in a bowl and then crush them with your hands; this will give them a great texture. You should have 3 cups of peeled, crushed tomatoes.
- Cook the vegetables. Heat the olive oil in a large pot over medium heat. Sauté the onion and the carrot with ¼ tsp. salt for ten minutes, stirring frequently. Add the garlic and the hot pepper flakes and cook for two minutes more, or, until fragrant and the vegetables are lightly browned and tender. Stir in the tomato paste and cook for another two minutes to caramelize it. (Do not rush the caramelization process). Next, add the tomatoes. Season the soup with the rest of the salt, as needed. If the tomatoes are still very chunky, crush them a bit using the back of a wooden spoon, and stir again.
- Simmer the soup. Add the hot water and then the bread pieces to the pot and stir to incorporate. Partially cover with a lid and cook gently for about 30 minutes. Add the basil leaves, torn into bits. Cook for 15 more minutes, or, until the tomatoes fall apart and collapse into the sauce. Taste and adjust the seasoning as necessary. The soup should be dense, but not mushy with a custardy consistency; almost like a porridge.
- Toast the bread cubes. While the soup is simmering, toast some extra bread cubes for the topping. In a small bowl, toss the bread with some olive oil, season with salt, place in a small sheet pan and toast in a 375°F oven for about 10 minutes. You can also do this in a small skillet.
- Blend in the bread. When the soup is ready, use a wire whisk to beat everything until the bread is broken up. (Note: using a whisk, instead of a blender, is the traditional method for making the soup and is key to this soup's consistency and body.)
- Rest the soup. Remove from the heat, stir in most of the Parmesan cheese, reserving some for serving. Taste the soup for seasoning. Set aside for 15 minutes to allow the flavors to develop.
- Serve. You can serve the soup warm (but not hot), or even at room temperature. Ladle some soup into bowls, drizzle generously with extra virgin olive oil, garnish with toasted bread chunks, torn basil leaves and a sprinkle of the reserved Parmesan cheese. Enjoy!
-- This soup is better when it is made one day ahead and then reheated gently. This traditional Tuscan dish is a beloved supper for very young children and for the elderly in Italy, given its tenderness.
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