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)

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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.