Pappa Al Pomodoro – Tuscan bread and tomato soup


Marlena Spieler

Cook & Prep Time

55 min



Pappa Al Pomodoro – Tuscan bread and tomato soup

That this soup is delicious is no secret; but the secret to this luscious Tuscan bread and tomato soup is unexpected: it is even more delicious when made with canned tomatoes than using fresh.


  • 800g canned organic chopped tomatoes
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 50g extra virgin olive oil, plus extra for drizzling if desired
  • 4 cloves garlic, coarsely chopped
  • 1 litre vegetable stock
  • 300g stale bread, soaked in water then squeezed dry and broken up
  • 10 basil leaves
  • 50g parmesan cheese, grated (optional)
  • salt and pepper


Step 1

Cook the chopped celery and carrot in a little of the extra virgin olive oil with one clove of garlic until it is softened.

Step 2

Add the organic chopped tomatoes and vegetable stock and then cook for about 30-40 minutes or until richly flavoured.

Step 3

Add the stale bread, remaining cloves of garlic, a little extra virgin olive oil and the basil. Cook together until it forms a chunky thick mixture, more a porridge than a soup.

Serve the soup in individual portions, each bowl garnished with a little extra virgin olive oil and a leaf of basil. And a sprinkle of parmesan to taste if desired.

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