Tuscan Pappa al Pomodoro, a vegetarian recipe

Name: Tuscan Pappa al Pomodoro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italy
Ingredients: 350 g stale rustic country bread (Tuscan-style loaf or stale ciabatta); 800 g canned Italian plum tomatoes (San Marzano preferred), crushed; 4 garlic cloves, peeled and lightly crushed; 1 large bunch fresh sweet basil; 80 ml Tuscan extra-virgin olive oil; 750 ml hot vegetable broth; Sea salt and freshly ground black pepper; 1 pinch crushed red pepper flakes (optional)

Tuscan Pappa al Pomodoro

Local name: Pappa al pomodoro

The quintessential Tuscan bread and tomato soup, slowly stewed into a comforting, velvety mash infused with fruity olive oil, garlic, and sweet basil.

Published on 15 June 2026·Updated on 13 September 2026

Vegan#Tuscany#Italy#tomato#bread#soup#basil

Method

Slice the stale bread into thick slabs. Lightly toast them in the oven or on a dry skillet to develop nutty roasted grain notes.
Rub each warm slice gently with a clove of garlic, then tear or cut the bread into bite-sized chunks.
In a terracotta or heavy-bottomed cast-iron pot, heat 4 tablespoons of olive oil over low heat. Gently fry the remaining crushed garlic and chilli flakes for 2 minutes until aromatic, without letting them colour.
Add the crushed tomatoes, 1 teaspoon of salt, and half the basil leaves torn by hand. Simmer gently over medium-low heat for 12 to 15 minutes to concentrate the tomato sweetness.
Drop the bread chunks into the simmering sauce and pour in hot vegetable broth until the bread is just submerged.
Lower heat to minimum and simmer for 15 minutes, stirring and breaking down the bread with a wooden spoon or whisk as it swells.
When the soup forms a thick, velvety porridge consistency that mounds gently on a spoon, remove from the heat.
Stir in the rest of the freshly torn basil and a generous swirl of raw extra-virgin olive oil.
Cover and let stand for 20 minutes before serving warm with cracked black pepper.

Tuscan bread’s lack of salt allows it to drink up the tomato juices and broth without becoming gummy. Be gentle as you whisk it during simmering to create that velvety, rustic texture celebrated across Florence and Siena.

The techniques this recipe uses

Sweat the aromatics
Medium heat, no browning: the onion should turn translucent and sweet, not toasted.

Frequently asked questions

What kind of bread should I use?

Traditional Tuscan bread (pane sciocco) is unsalted and has a dense crumb that breaks down into soft shreds without turning pasty or gluey. Country sourdough two or three days old, or a rustic Italian loaf, works perfectly.

Should this soup be puréed with a blender?

No. Authentic pappa al pomodoro is never puréed with a machine. It breaks down on its own as you stir with a wooden spoon or wire whisk, keeping a tender, melting, rustic texture.

Should it be served hot or warm?

Tuscans rarely eat pappa piping hot. It is best served warm or even at room temperature after resting for 20 minutes, which allows the olive oil, sweet tomatoes, and torn basil to harmonise.

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Tuscan Pappa al Pomodoro

Method

The techniques this recipe uses

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Nutrition per serving

Frequently asked questions

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