Pappa Al Pomodoro Homemade Tomato Soup

Why We Love This Tuscan Tomato Bread Soup Recipe

Classic Italian Pappa al Pomodoro is a dish we experienced on our trip to Italy, and I knew that I had to replicate at home! It is absolutely full of flavor and so satisfying to eat. Pappa al Pomodoro is a peasant dish, designed to fill empty tummies and comfort the soul. It is thick and chunky, with a silky base, created by simmering day-old bread into the soup until it dissolves. Canned tomatoes are simmered with fresh ingredients like carrots, garlic, basil, and rustic Italian bread until all of the ingredients mold together into a rustic homemade tomato soup! Don’t get me wrong… I love classic American homemade tomato soup, and I love tomato bisque. Yet there is something about this rustic “bread soup” version that captivates and soothes.

Ingredients For Italian Soup

This Tuscan bread tomato soup uses minimal ingredients for a fresh and satisfying soup. Since there aren’t that many ingredients here, it is important to use high-quality, fresh ingredients for the best chunky tomato soup!

Olive Oil Onion – finely chopped Carrots – finely chopped Fresh Basil – or dried San Marzano Tomatoes – whole, peeled tomatoes Bay Leaf Vegetable Broth – or chicken broth if you are not vegetarian Chianti Wine – or other dry, Italian red wine Rustic Italian Bread Parmesan Cheese Salt & Pepper

How to Make Pappa al Pomodoro

Pour olive oil into a large sauce pot and place over medium heat. Add the onions, garlic, carrots, and basil and sauté for 10-12 minutes, stirring regularly. Open the cans of stewed tomatoes. Pour the juices into the pot, then squash each tomato by hand, breaking it into irregular pieces, as you place them into the pot. Add the bay leaf, 1 teaspoon salt, 1/2 teaspoon black pepper, vegetable broth, wine, and bread. Bring to a boil, lower the heat, and simmer for 20-30 minutes. Stir occasionally. Check the Italian tomato soup. If the bread cubes haven’t dissolved to create a thick porridge, use a potato masher to break them up into smaller pieces. Then turn off the heat and stir in 3/4 cup shaved parmesan cheese. Add more salt and pepper to taste! To serve, scoop the chunky tomato soup into cups or bowls and finish with a little drizzle of olive oil and a sprinkle of parmesan cheese, and enjoy!

Serving Suggestions

Serve your homemade al pomodoro soup all on its own, or with some crusty bread! For a heartier meal, try pairing it with some of my favorites:

Homemade Grilled Cheese Sandwich Caprese Panzanella Salad Antipasto Spinach Salad Green Risotto Crusty Garlic Bread

Italian Soup Tips & Tricks

Skip the wine if desired! The wine in this recipe adds a depth of flavor that you won’t get otherwise, but if you prefer not to cook with wine then replace it with extra broth. Tuscan rustic tomato soup is meant to be chunky, but if you prefer a smooth tomato soup, use an immersion blender to blend everything together at the end! Use fresh tomatoes during the summertime when tomatoes are super flavorful! Garnish with extra fresh basil leaves for maximum flavor! Don’t skip the bread! I know it sounds weird to add bread right into the soup, but it adds flavor and creates a nice, thick soup!