Tuscan Bread and Tomato Soup

I got this recipe from a cookbook I checked out of the library, but I forgot to write down the title and author! I am so sorry about that, because this recipe is great!  It didn’t really take that long to make, and the end result was great! Now I have a good use for stale bread= make soup!

rating: 9

Tuscan Bread and Tomato Soup
(Pappa al Pomodoro)

serves 4-6


2 tbsp extra virgin olive oil
1 small onion, chopped
4 garlic cloves, minced or put through a press
1.5 pounds ripe tomatoes, peeled, seeded, and chopped (or 1 28-ounce can tomatoes, with juice)
2 tbsp tomato paste
pinch sugar
1/2 tsp hot red pepper flakes (I omitted)
salt and freshly ground black pepper
1 pound stale country bread, crusts removed, cut into cubes (about 7 cups)
4 cups water
2-3 tbsp slivered fresh basil


1. Heat the oil in a large, heavy soup pot over medium-low heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant. Add the tomatoes, tomato paste, sugar, red pepper flakes, and salt and pepper to taste, and cook, stirring occasionally, until the tomatoes have cooked down and smell fragrant and wonderful, about 10 minutes.
2. Stir the bread cubes into the tomatoes. Add the water, half the basil, and about 1 tsp salt. Simmer, stirring and mashing the bread, for about 10 minutes, until the soup is thick. Stir in the remaining basil and taste and adjust seasoning. Serve hot, warm, or at room temperature.

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One Response to Tuscan Bread and Tomato Soup

  1. pennilessveggie says:

    Yum! Perfect for late summer when everyone’s tomato plants are laden with fruit.

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