If you’re craving comfort in a bowl, then this Italian Tomato and Bread Soup is pure coziness. It’s warm, rustic, and deeply satisfying, combining juicy tomatoes, fragrant herbs, and the hearty goodness of day-old bread that soaks up every drop of flavor. Straight from Tuscan kitchens, this recipe proves that simple, honest ingredients can transform into something incredibly special—perfect for sharing with friends or curling up solo on a chilly evening. You’ll fall in love with every savory spoonful!
Ingredients You’ll Need
The beauty of Italian Tomato and Bread Soup lies in its simplicity: each item brings a special note to the table, creating layers of flavor and texture. Don’t skip the basics—every ingredient here truly matters for that classic, comforting finish!
- Olive Oil: The foundation of almost every great Italian dish, giving a silky, fruity richness to the soup.
- Yellow Onion: Forms a mellow, slightly sweet base when sautéed, balancing the acidity of the tomatoes.
- Garlic: Brings irresistible aroma and warmth—don’t skimp on those fresh cloves.
- Crushed Tomatoes (or ripe fresh tomatoes): Choose high-quality canned or perfectly ripe fresh tomatoes for the soul of your soup.
- Vegetable Broth or Water: Adds depth and lets the main flavors shine; broth gives extra savoriness, but plain water works too.
- Day-old Crusty Bread: This is KEY! Dried-out bread is perfect for soaking up the soup and creating that classic rustic texture.
- Kosher Salt: Enhances every ingredient—always taste and adjust as you go.
- Freshly Ground Black Pepper: Just a touch for a gentle kick.
- Dried Oregano or Italian Seasoning: Adds that unmistakable Italian aroma and savoriness.
- Red Pepper Flakes (optional): For those who love a hint of heat in their soup.
- Fresh Basil: Stirred in at the end, it lifts the flavors and brings freshness.
- Extra Virgin Olive Oil (for drizzling): A finishing touch for richness and sheen.
- Grated Parmesan or Pecorino Cheese (optional): Salty, nutty cheese rounds everything out—go for this if you’re not keeping it vegan.
How to Make Italian Tomato and Bread Soup
Step 1: Sauté the Aromatics
Begin with the heart of flavor—heat up your olive oil in a large pot over medium heat. Throw in your finely chopped onion and let it cook gently for about 5 to 7 minutes, stirring now and then until it’s soft and sweet but not browned. Add in the minced garlic and stir for an extra minute; you’ll know it’s ready once your kitchen smells heavenly!
Step 2: Simmer the Tomatoes
Next, pour in your crushed tomatoes (or heap in those luscious fresh chopped tomatoes). Add the broth or water along with the salt, pepper, oregano, and red pepper flakes if using. Stir well, then bring the pot to a lively simmer. Let it bubble away for 10 to 15 minutes, allowing all those gorgeous flavors to mingle and deepen.
Step 3: Add the Bread
It’s time to invite the bread to the party! Tear your day-old crusty bread into rustic chunks and stir them into the simmering pot. Cook for about 10 more minutes, stirring every so often as the bread soaks up the tomatoey broth and begins melting into the soup. If things start to look a little thick, splash in more broth or water until you have your preferred consistency.
Step 4: Finish and Serve
Just before serving, stir in plenty of chopped fresh basil for a final burst of flavor. Taste your Italian Tomato and Bread Soup and adjust the salt or pepper if needed. Ladle into bowls, then finish each portion with a flourish of olive oil, extra shredded basil, and, if you like, a generous snowfall of grated Parmesan or Pecorino cheese.
How to Serve Italian Tomato and Bread Soup
Garnishes
Garnishing is your chance to add a bit of flair and extra flavor! For a classic touch, drizzle each bowl with extra virgin olive oil, top with torn fresh basil leaves, and shower with a handful of freshly grated Parmesan or Pecorino. If you enjoy a bit of spice, add a pinch of extra red pepper flakes right before serving.
Side Dishes
As hearty as Italian Tomato and Bread Soup is, it pairs beautifully with simple sides. Try a crisp green salad tossed with a lemony vinaigrette, or offer a platter of olives and roasted vegetables. If you’re extra hungry, a wedge of creamy, mild cheese or thinly sliced prosciutto would be right at home alongside.
Creative Ways to Present
For a fun twist, serve your Italian Tomato and Bread Soup in small mugs as a cozy starter, or ladle it into mini cast iron cocottes for rustic charm. You could even tuck a small chunk of mozzarella into each bowl before ladling in the soup—the cheese will gently melt, adding delightful surprise and gooeyness.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Tomato and Bread Soup keeps beautifully in the fridge for up to four days. Just store it in an airtight container—many say it tastes even better the next day as all those flavors continue to meld!
Freezing
You can absolutely freeze this soup for future comfort! Let it cool completely, then transfer to freezer-safe containers. It will keep well for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, pour the soup into a saucepan and warm it gently over low heat, stirring often. Add a splash of water or broth if it has thickened up too much. Stir in a little extra fresh basil at the end to revive its bright, herbal notes.
FAQs
Can I use gluten-free bread in this recipe?
Absolutely! Italian Tomato and Bread Soup is just as delicious with gluten-free bread—just pick a variety that’s sturdy and rustic so it holds up without turning mushy.
Do I have to use day-old bread?
Day-old or slightly stale bread is ideal because it soaks up the soup without disintegrating. If you only have fresh bread, toast it lightly in the oven before adding to the soup!
What fresh herbs work besides basil?
While basil is classic, you can experiment with what you have—fresh parsley or thyme both add lovely herbal notes to Italian Tomato and Bread Soup.
Can I make this soup vegan?
Yes! Simply leave out the cheese garnish, and double-check that your bread doesn’t contain any dairy. Finish with an extra drizzle of olive oil and fresh basil for plenty of flavor.
Is Italian Tomato and Bread Soup freezer-friendly?
Definitely. Cool it completely and freeze in portions; it reheats beautifully and is the perfect way to have a homemade meal ready at a moment’s notice.
Final Thoughts
There’s just something magical about the simplicity of Italian Tomato and Bread Soup—hearty, homey, and full of honest flavor. I truly hope you give this recipe a try and feel the same comfort and joy it brings to my table. Enjoy every spoonful!
Print
Italian Tomato and Bread Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Italian Tomato and Bread Soup is a comforting and hearty dish that makes the most of simple ingredients like ripe tomatoes, crusty bread, and fragrant herbs. This rustic soup, also known as pappa al pomodoro, hails from Tuscan cuisine and is perfect for a cozy meal any time of the year.
Ingredients
Aromatics:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
Soup Base:
- 1 (28 oz) can crushed tomatoes (or 2 lbs ripe tomatoes, peeled and chopped)
- 3 cups vegetable broth or water
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano or Italian seasoning
- Pinch of red pepper flakes (optional)
- 1 tablespoon fresh basil, chopped (plus more for garnish)
Additional:
- 2–3 cups day-old crusty bread (like ciabatta or sourdough), torn into chunks
- Extra virgin olive oil, for drizzling
- Grated Parmesan or Pecorino cheese, for topping (optional)
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened (about 5–7 minutes). Stir in garlic and cook for 1 more minute until fragrant.
- Simmer the tomatoes: Add crushed tomatoes, broth, salt, pepper, oregano, and red pepper flakes. Stir and bring to a simmer. Cook for 10–15 minutes to let the flavors meld.
- Add the bread: Stir in the torn bread pieces and cook for another 10 minutes, stirring occasionally, until the bread softens and starts to break down. Add more broth or water if needed for desired consistency.
- Finish and serve: Stir in chopped basil. Taste and adjust seasoning. Serve warm, topped with a drizzle of olive oil, extra basil, and grated cheese if using.
Notes
- Use stale or toasted bread for best texture.
- For a smoother consistency, lightly mash the soup with a spoon or immersion blender.
- Great for meal prep—flavors deepen over time.
