Pappa al pomodoro
5 from 1 vote

La pappa al pomodoro - Tomato bread soup

Servings 4
Author Giulia


  • 250 g stale Tuscan bread
  • extra virgin olive oil
  • 1/2 of a carrot
  • 1/2 of a stalk of celery
  • 1/2 of a red onion, medium
  • 750 g of tomato purée
  • salt
  • freshly ground black pepper
  • 1 clove of garlic
  • basil


  • Soak the stale bread – cut into slices – into cold water.
  • Chop finely the onion, the carrot and the celery and brown them lightly with a few tablespoons of extra-virgin olive oil in a large pot.
  • When the chopped vegetables are soft, pour in the tomato purée and let it simmer for about 15 minutes on low flame, covered.
  • Squeeze the stale bread with your hands to remove all the water and crumble the bread into the tomato sauce. Stir well.
  • Let it cook for about 10 minutes over low heat.
  • Purée the garlic and add it to the tomato bread soup along with some basil leaves.
  • Remove the soup from the heat and stir into a generous dash of your best extra virgin olive oil. Season with salt and set aside covered with a lid for at least one hour.
  • Reheat gently before serving it and enjoy!
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