Pappa al Pomodoro (Italian Tomato and Bread) Soup

By Erika on August 8th, 2012 / / No Comments


Serves 4

Pappa al Pomodoro (Italian Tomato and Bread) Soup


  • 4 slices French bread, one inch thickness
  • 4 tablespoons olive oil
  • 1 large yellow onion, chopped finely
  • 4 cloves garlic, smashed, then minced
  • 10 ripe tomatoes, peeled and seeded, then diced
  • 4 cups chicken or vegetable stock
  • 1/2 cup white wine
  • 1/2 cup finely chopped basil leaves
  • Salt and freshly ground pepper
  • 1/2 cup freshly grated Parmesan cheese
  • garlic powder
  • garlic salt


  1. Heat the oven to 350 degrees.
  2. With a pastry brush, lightly coat bread slices with olive oil and then dust with garlic powder and garlic salt. Place the bread slices on a baking sheet and bake until lightly browned, about 10 minutes. Set aside.
  3. In a large soup pot over medium heat, saute the onion in 2 tablespoons of the olive oil until translucent, 5-7 minutes. Add the garlic and cook until softened but not browned (be careful not to burn garlic), about 30 seconds.
  4. Add the tomatoes, stock and wine, raise the heat to high, and bring to a boil. Once boiling, reduce the heat to medium-low. Cover, and cook until the tomatoes are softened, about 30 minutes. Remove from the heat.
  5. With an immersion blender, blender or food processor, puree the soup for a few seconds- not too smooth, and return the soup to the pot. Return the soup to medium heat and reheat gently. Add the chopped basil and season to taste with salt and pepper.
  6. To serve, place a slice of toasted bread in the bottom of each warmed bowl and top with grated Parmesan cheese. Ladle the soup on top and garnish with finely chopped basil.

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