Rustic Tomato and Bread Soup (Pappa al Pomodoro)

Imagine the most comforting bowl of tomato soup you’ve ever had – now add chunks of rustic bread that soak up all that rich tomato goodness until they practically melt into the soup. That’s Pappa al Pomodoro, and it’s about to become your new comfort food obsession. This Tuscan classic transforms humble ingredients into something absolutely magical.

What makes this soup special is how the bread doesn’t just accompany the soup – it becomes the soup. As day-old bread soaks up the vibrant tomato broth, it creates a thick, velvety texture that’s simultaneously rustic and elegant. The slow-cooked garlic and onions create a flavor foundation that’s impossible to resist, while a finishing touch of Parmesan and fresh herbs elevates this peasant dish to something you’d happily serve to guests.

Ingredients

• 2 cups diced yellow onion
• 4 tablespoons extra virgin olive oil, divided (2 tablespoons and 2 tablespoons)
• 5 cloves garlic, minced
• 2 (28-ounce) cans whole peeled tomatoes (or about 4 pounds fresh, ripe tomatoes, blanched, peeled, and chopped)
• 3 bay leaves
• 2 cups chicken stock
• 1½ cups cubed rustic bread, 1½-inch cubes (about 2-3 thick slices Italian loaf), day-old is best
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt, less or more to taste

For garnish:

• Freshly grated Parmesan cheese
• Chopped fresh basil or parsley

Steps

1. Sauté the onions and garlic: Heat 2 tablespoons olive oil in a 5 to 6-quart thick-bottomed pot over medium heat. Add the diced onions and cook slowly until softened and beginning to color, about 10-12 minutes. The onions should become translucent and slightly golden at the edges – this slow cooking builds essential flavor, so don’t rush this step. Add minced garlic and cook for 1 minute more, stirring constantly to prevent burning, which would create bitterness.
2. Add the tomatoes, stock, bay leaves, and oregano: Add tomatoes to the pot with the onions, crushing them by hand as you put them in the pot. This manual crushing creates varied texture in the soup. Discard any hard stem ends or stray tomato skins you encounter. Add the chicken stock, bay leaves, and dried oregano. If using canned tomatoes, be sure to add all the juice from the can for maximum flavor.
3. Simmer the soup base: Heat to a simmer and reduce heat to maintain a low simmer. Cook for 20 minutes, uncovered, stirring occasionally to prevent sticking. You’ll know it’s ready when the tomatoes have broken down and the broth has slightly reduced. The soup should take on a deeper red color as it concentrates.
4. Toast the croutons: While the soup simmers, heat 2 tablespoons olive oil in a sauté pan over medium heat. Once the oil shimmers (but before it smokes), add the cubed bread to the pan. Toss to coat with the oil and spread the cubes out in a single layer. Let sit in pan without moving until one side is golden browned (2-3 minutes per side), then use tongs to turn over to another side. Once at least two sides have browned, remove from heat. The bread should be crisp on the outside but still slightly soft inside.
5. Add the croutons to the soup: Once the tomatoes have cooked for 20 minutes, add the lightly browned croutons to the soup. Cook for 5 minutes, stirring gently to ensure all bread cubes get submerged. Turn off the heat and cover the pan. Let sit for 10-15 minutes to allow the bread to fully absorb the soup’s flavors and begin to break down. This resting period is crucial for developing the soup’s signature texture.
6. Purée the soup: Remove the bay leaves (count them to make sure you’ve removed all three). Use an immersion blender or upright blender to roughly purée about half of the soup, leaving some chunky bits for texture. If using an upright blender, work in batches and be careful with the hot liquid – never fill more than halfway and always hold the lid down with a kitchen towel. The perfect consistency is slightly chunky, not completely smooth.
7. Serve: Ladle the hot soup into warmed bowls. Garnish generously with freshly grated Parmesan cheese and chopped fresh basil or parsley. A light drizzle of extra virgin olive oil on top adds a beautiful finishing touch and enhances the flavor.

Smart Swaps

• Use vegetable broth instead of chicken stock for a vegetarian version (1:1 ratio)
• Substitute gluten-free bread for traditional bread to make this gluten-free
• Try fire-roasted canned tomatoes for a deeper, smokier flavor profile
• Add 1 teaspoon of balsamic vinegar at the end for a tangy twist

Make It Diabetes-Friendly

• Use whole grain bread instead of white bread to lower the glycemic impact (reduces approximately 5g carbs per serving)
• Replace 1 cup of the tomatoes with 1 cup of diced red bell peppers to reduce carb content while maintaining volume
• Add 1 tablespoon of olive oil per serving when serving to slow carbohydrate absorption
• Pair with a side salad dressed with olive oil and vinegar to further reduce the overall glycemic load of the meal

Pro Tips

• The quality of your tomatoes makes or breaks this soup. San Marzano canned tomatoes are worth the splurge.
• Day-old bread works best because it absorbs liquid without falling apart completely.
• For extra depth, add a Parmesan rind to the soup while it simmers (just remember to remove it before blending).
• This soup actually tastes even better the next day after the flavors have had time to meld together.