Pappa al Pomodoro
Stale bread simmered for 30 minutes with tomatoes, garlic and basil into a thick Tuscan soup finished with olive oil. Four servings in 40 minutes.
Photograph credit: Pappa al pomodoro by fugzu from Pistoia, Italia · CC BY 2.0 · Wikimedia Commons
Where This Goes Wrong
Use day-old country bread.
Stir to break up the bread.
If your hob runs hot, check at 25 minutes.
Finish with good olive oil.
Making Pappa al Pomodoro
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Warm half the oil with the garlic for 2 minutes.
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Add the tomatoes and stock and simmer for 15 minutes.
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Add the bread and simmer for 15 minutes more, stirring, until thick.
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Tear in the basil, season and serve with the remaining oil poured over.
Why It Works
This is a soup built on thrift. Stale bread, tomatoes, garlic and good oil are all that is needed, and the bread dissolves into the tomato, making a soup the consistency of porridge.
Use proper country bread, a day or two old, and tear it into chunks. Fresh sandwich bread melts to a gluey paste, while sturdy, open-crumbed bread keeps some texture.
Cook the garlic gently in olive oil, then add the tomatoes and stock and simmer for 15 minutes. Add the bread and cook for 15 minutes more, stirring now and then. Stir with a wooden spoon and break up the bread against the side of the pan.
If your hob runs hot, check at 25 minutes. The soup should be very thick. Add hot water if it is too stiff. Tear in basil, season and finish with a generous pour of your best olive oil. It is served warm or at room temperature, not boiling hot.
Leftovers, Reheating and Keeping
Keeps in the fridge for up to 3 days. It thickens, so loosen with hot water.
Swaps and Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
What to Serve Alongside
- Parmesan
- Extra olive oil
- Green salad
- Olives
Common Questions About Pappa al Pomodoro
How long does Pappa al Pomodoro take to make?
About 40 minutes in total — 10 minutes of preparation and 30 minutes of cooking. The recipe serves 4.
What are the key tips for making Pappa al Pomodoro?
Use day-old country bread. Stir to break up the bread. If your hob runs hot, check at 25 minutes. Finish with good olive oil.
What should I serve with Pappa al Pomodoro?
Parmesan; Extra olive oil; Green salad; Olives.
How should Pappa al Pomodoro be stored?
Keeps in the fridge for up to 3 days. It thickens, so loosen with hot water.
Is Pappa al Pomodoro suitable for a special diet?
This recipe is vegetarian, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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