Tuscan Tomato and Bread Soup - Pappa al Pomodoro

Name: Tuscan Tomato and Bread Soup - Pappa al Pomodoro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra virgin olive oil, plus high quality finishing oil, for garnish; 1 large red onion, diced; Kosher salt; Pinch crushed red pepper flakes; 3 garlic cloves, smashed and finely chopped; 1 cup white wine; 2 pounds ripe summer tomatoes, diced; 10 basil leaves, half whole and half cut into chiffonade; 2 cups tomato juice; 2 cups day-old Italian bread, crusts removed and cubed; 1/2 cup grated Parmigiano-Reggiano

Servings: persons

Extra virgin olive oil, plus high quality finishing oil, for garnish
1 large red onion, diced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, smashed and finely chopped
1 cup white wine
2 pounds ripe summer tomatoes, diced
10 basil leaves, half whole and half cut into chiffonade
2 cups tomato juice
2 cups day-old Italian bread, crusts removed and cubed
1/2 cup grated Parmigiano-Reggiano

1
Coat a large wide pot with olive oil over medium heat and add the onions.
2
Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes.
3
Toss in the garlic and cook for 2 to 3 more minutes.
4
Add the wine and cook until it has reduced by half.
5
Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes.
6
Toss in the whole basil leaves.
7
Working in batches, carefully puree the tomatoes in a blender*.
8
Return the tomato puree to the pot and add the tomato juice and the bread.
9
Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes.
10
Taste the soup and adjust the seasoning, if needed.
11
Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Extra virgin olive oil, plus high quality finishing oil, for garnish, 1 large red onion, diced, Kosher salt, Pinch crushed red pepper flakes, and more.

Yes, Tuscan Tomato and Bread Soup - Pappa al Pomodoro falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!