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Italian Classics · Tuscany

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Pappa al Pomodoro

Tuscan pappa al pomodoro: ripe or canned tomatoes simmered with garlic and basil, thickened with stale country bread until it holds a spoon.

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Pappa al Pomodoro

Tomato soup, Tuscan style

Steaming rustic bowl of Italian soup with bread on a dark table

The short version

Tuscan pappa al pomodoro: ripe or canned tomatoes simmered with garlic and basil, thickened with stale country bread until it holds a spoon.

Prep
10 min
Cook
35 min
Total
45 min
Serves
4 servings

Ingredients

4 servings
  • 2 lbs ripe tomatoes or 1 28-oz can whole tomatoes
  • 4 garlic cloves, sliced
  • 6 slices stale country bread, crusts off
  • A handful of basil leaves
  • 2 cups light vegetable stock or water
  • Extra-virgin olive oil, salt
View list

Instructions

  1. 01

    Cook the tomatoes. Soften the garlic in oil, add the tomatoes and simmer 15 minutes, breaking them up.

  2. 02

    Add the bread. Tear in the stale bread with the stock and stir until it dissolves into a thick porridge.

  3. 03

    Rest and stir. Off the heat, rest 10 minutes, then stir hard so the bread fully melts in.

  4. 04

    Finish raw. Serve warm or at room temperature with basil and a generous pour of raw olive oil.

Larry’s rule: This is one of the few soups that's just as good at room temperature — some say better.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Pappa al Pomodoro

What it is

Pappa al Pomodoro is a soup recipe rooted in Tuscany's rustic, practical cooking. This version makes 4 servings in 45 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: cook the tomatoes, then add the bread, then rest and stir. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 lbs ripe tomatoes or 1 28-oz can whole tomatoes — supplies acidity, sweetness and the recipe's tomato base.
  • 4 garlic cloves, sliced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 6 slices stale country bread, crusts off — provides the recipe's main structure, so its cooking time and texture matter.
  • A handful of basil leaves — provides the aromatic character; use it at the stage specified so it stays distinct.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat over low heat, adding a little water or stock if it thickens overnight.

What to serve with it

  • Serve with toasted bread and a green salad.
  • Finish with olive oil or grated cheese only when the recipe calls for it.

Did you make this?

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Questions Larry gets asked

How long does pappa al pomodoro take to make?
About 45 min start to finish — roughly 10 min of prep and 35 min of cooking. That yields 4 servings.
What do you need to make pappa al pomodoro?
6 ingredients, starting with 2 lbs ripe tomatoes or 1 28-oz can whole tomatoes, 4 garlic cloves, sliced, 6 slices stale country bread, crusts off. The full list with quantities is on this page.
How do you start pappa al pomodoro?
Cook the tomatoes: Soften the garlic in oil, add the tomatoes and simmer 15 minutes, breaking them up.
How do you know when pappa al pomodoro is done?
Finish raw. Serve warm or at room temperature with basil and a generous pour of raw olive oil.
What is the most common mistake with pappa al pomodoro?
This is one of the few soups that's just as good at room temperature — some say better.
Can you make pappa al pomodoro ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a soup that reheats well.

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Credit “Uncle Larry Adventures” and link to this recipe page.

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