Pappa al Pomodoro

Pappa al Pomodoro is a traditional Italian soup made from tomatoes, bread, olive oil, garlic, and basil. The bread is soaked in tomato broth and blended with the other ingredients to create a thick, hearty soup. It is typically served as a first course and is a popular dish in Tuscany.


  • 1 loaf of stale bread (about 1 pound)
  • 2 cups of tomato puree
  • 4 cups of chicken or vegetable broth
  • 1/2 cup of olive oil
  • 4 cloves of garlic, minced
  • 1/4 cup of basil leaves, chopped
  • Salt and pepper, to taste


  1. Cut the bread into small cubes and set aside.
  2. In a large pot, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
  3. Add the tomato puree, broth, salt, and pepper to the pot, and bring to a boil.
  4. Once boiling, reduce heat to low and add the bread cubes, stirring well to combine.
  5. Cover the pot and let simmer for about 30 minutes, or until the bread is fully cooked and the soup has thickened.
  6. Remove from heat and stir in the chopped basil leaves.
  7. Serve hot and enjoy with a drizzle of olive oil and some grated parmesan cheese (optional)

Note: You can adjust the thickness of the soup by adding more or less bread.


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