Tuscan Tomato and Bread Soup

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A classic Tuscan peasant soup that transforms stale bread and ripe tomatoes into a silky, comforting bowl flavored with garlic, basil, and generous amounts of good extra virgin olive oil. It tastes even better the next day, when the bread has fully absorbed the tomato juices.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 48 gCarbs
• 5 gFiber
• 9 gSugar
• 9 gProtein
• 740 mgSodium
• 620 mgPotassium
• 90 mgCalcium
• 3.2 mgIron
• 26 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Soup

• 4 cups (about 1 kg) ripe Roma tomatoes, peeled and roughly chopped (or 1 can 28 oz San Marzano tomatoes, crushed)
• 6 oz (170 g) day-old crusty Tuscan-style country bread, torn into bite-size chunks
• 1 small yellow onion, finely diced
• 4 garlic cloves, thinly sliced
• 1/3 cup good-quality extra virgin olive oil, plus more for finishing
• 2 1/2 cups vegetable broth, plus more as needed
• 1 small handful fresh basil leaves, torn
• 1 1/2 tsp fine sea salt, or to taste
• 1/2 tsp freshly cracked black pepper

Optional Finishing Touches

• Grated Parmigiano-Reggiano, for serving
• A pinch of red pepper flakes, for warmth
• Extra basil leaves, for garnish

Directions

1. Heat the olive oil in a heavy-bottomed pot over medium-low heat. Add the onion and cook gently for 4 to 5 minutes until translucent, then stir in the garlic and cook for 30 seconds until fragrant but not browned.
2. Add the chopped tomatoes and their juices along with the salt and pepper. Bring to a gentle simmer and cook for 10 minutes, mashing the tomatoes with the back of a spoon until they break down into a rustic sauce.
3. Stir in the torn bread and pour in the broth. Simmer for 8 to 10 minutes, stirring often, until the bread has softened and started to dissolve into the tomato base. Add a splash more broth if the soup looks too thick.
4. For a smoother soup, use an immersion blender for just a few pulses, leaving some texture. For a chunkier rustic feel, mash with a wooden spoon instead.
5. Tear in the basil leaves, taste, and adjust the salt and pepper. Remove from the heat, cover, and let the soup rest for 5 minutes so the flavors meld.
6. Ladle into warm bowls and finish each portion with a generous swirl of raw extra virgin olive oil. Top with grated Parmigiano if desired, a few extra basil leaves, and serve warm or at room temperature.

Cook’s Notes

• Use truly stale, dense country bread; Tuscan unsalted pane sciocco is traditional, but any rustic sourdough or ciabatta a few days old will work.
• If using fresh tomatoes, score an X on the bottom, blanch in boiling water for 30 seconds, then peel and seed for a smoother result.
• Pappa al pomodoro is traditionally served warm but never hot; the flavors deepen beautifully at room temperature and it is even better the next day.
• Do not skip the final drizzle of high-quality raw extra virgin olive oil, as it is the signature finishing touch.
• If the soup thickens too much on standing, loosen it with a few tablespoons of warm broth or hot water before serving.

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