Pappa Al Pomodoro Tomato Bread Soup
Transport your taste buds to the heart of Tuscany with this comforting and flavorful Pappa al Pomodoro Tomato Bread Soup. This traditional Italian recipe transforms simple, wholesome ingredients into a bowl of rich, rustic perfection. Sweet and juicy ripe tomatoes simmer with onions, garlic, and fragrant basil, while torn pieces of stale bread create a luxuriously thick, creamy texture that feels like a warm hug in every spoonful. Ready in under an hour, this hearty soup is a fantastic way to use up leftover bread and impress at the dinner table. Serve it with a drizzle of extra virgin olive oil, a sprinkle of grated Parmesan, and a side of crusty bread for a truly authentic experience. Perfect for cozy weeknight meals or as an elegant starter, this Tuscan tomato bread soup is a celebration of simple, soulful cooking.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 pounds Ripe tomatoes, diced
- 3 cups Vegetable broth
- 4 cups Stale country-style bread, torn into bite-sized pieces
- 1 cup Fresh basil leaves, roughly torn
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Grated Parmesan cheese (optional, for serving)
- 2 tablespoons Extra virgin olive oil, for drizzling
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
Add the diced tomatoes to the pot and stir to combine. Cook for 10 minutes, stirring occasionally, until the tomatoes start to break down and release their juices.
Pour in the vegetable broth and bring the mixture to a simmer. Cook uncovered for another 10 minutes, allowing the flavors to meld together.
Add the torn bread pieces to the pot, stirring to fully incorporate them into the soup. The bread will begin to soften and absorb the liquid, creating a thick consistency.
Season the soup with salt and black pepper, adjusting to taste. Cook for another 5-7 minutes, stirring occasionally, until the bread has completely broken down and the soup has a creamy texture.
Remove the pot from the heat and stir in the torn basil leaves for a fresh, aromatic finish.
Ladle the soup into bowls and top with grated Parmesan cheese, if desired. Drizzle with a little extra virgin olive oil for added flavor and richness.
Serve warm and enjoy the hearty, rustic flavors of this Tuscan classic.
Nutrition Facts
Calories |
4094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 10464 mg | 455% | |
| Total Carbohydrate | 577.3 g | 210% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 59.6 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1928 mg | 148% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 4804 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
