2 min read

Pappa al Pomodoro (Tuscan Bread and Tomato Soup)

Winter is officially here. The weather has changed over the last few days and it is freezing here in the North East, I even had my gloves on today brrr!!!

A hearty soup is what you need and what better than a thick winter warmer like this.

Pappa al Pomodoro is traditional Italian dish and like many countries where bread is baked or bought daily it would never be discarded just because it has gone stale. It would just be used in another recipe like this lovely soup.

Pappa al Pomodoro is Tuscan from the Siena area and typical of la cucina povera which translated literally means “poor kitchen” where frugal cooks use anything left over as the backbone of a new dish.


2  large tomatoes

400g can chopped or plum tomatoes

2 cloves of garlic

2 tbsp olive oil

15-20 basil leaves

4-5 slices stale rustic/country style bread

Optional sprinkle of parmesan cheese


Peel and crush/slice the garlic cloves

Warm the olive oil in a pan on a low heat and add the garlic let them soften

Roughly chop the tomatoes and add to the pan

Add the 400g can of tomatoes then fill the empty can with water and add to the pan

Bring to the boil and then immediately turn down the heat and leave to simmer for 30 minutes

Add the basil leaves, season with salt and pepper and continue to simmer for 15 minutes

Tear up the slices of bread and push them down into the soup

 Serve in deep bowls add a splash of olive oil and a sprinkle of parmesan cheese

Pappa al Pomodoro