Pappa al Pomodoro (Tuscan Tomato and Bread Soup)
Pappa al Pomodoro is a classic Tuscan tomato and bread soup that turns stale bread and leftover tomato sauce into something incredibly comforting. My version combines rich pomodoro sauce, softened red onions, crushed fennel seeds, and ground coriander before simmering everything with stale bread until thick and rustic. Finish each bowl with fresh basil and a generous drizzle of extra virgin olive oil for a simple Italian dish that's packed with flavor.
Servings: 4 Servings
Ingredients
- 3 –4 cups prepared pomodoro sauce or tomato passata
- Stale Italian bread sliced, as needed (approximately 6–8 ounces to start, adjusting for desired thickness)
- ½ red onion thinly sliced
- 1 teaspoon fennel seeds crushed
- ½ teaspoon ground coriander
- Salt to taste
- Freshly ground black pepper to taste
- Fresh basil as needed
- Extra virgin olive oil as needed
- Warm water as needed, to adjust consistency
Instructions
- Cut your stale bread into slices and set aside
- Heat a skillet over medium heat and drizzle with olive oil. Once hot, add the onions. Cook until the onions are softened, then add the fennel seeds and ground coriander. Cook until toasted and fragrant.
- Add you favoroite pomodoro (or passata) and a laddle of warm water to the pan with the onions and mix until combined. If using a cooked tomato sauce, just warm it through. But if you're using a passata, cook for 20-25 minutes and season to taste with salt & pepper.
- Once the sauce is warmed/cooked, add the sliced stale bread directly to top. Cover and cook for 10 minutes.
- After 10 minutes, use a whisk to break up the brad and mix with the sauce. Taste, and adjust seasoning as needed.
- Plate into bowls, top with fresh basil and a drizzle of EVOO.
Notes
- Use stale bread: Day-old or slightly dried Italian bread absorbs the tomato sauce and creates the signature thick texture. Avoid very soft, fresh sandwich bread.
- Prepared sauce vs. passata: Leftover cooked pomodoro sauce makes this a quick meal. Uncooked passata needs additional simmering to develop its flavor.
- Bread controls the texture: Add enough bread to create a thick, rustic consistency. Start with less and add more if necessary.
- Don't expect a brothy soup: Traditional Pappa al Pomodoro is thick and spoonable, not thin like tomato soup.
- Crush the fennel seeds: Crushing them releases their aroma and helps distribute their flavor throughout the dish.
- Use a whisk: A whisk breaks the softened bread into small pieces and incorporates it into the tomato sauce.
- Adjust with warm water: The bread continues absorbing liquid as the soup sits. Add a splash of water when reheating if needed.
- Finish with good olive oil: The final drizzle adds richness and fresh olive flavor.