To take the flavor profile to a whole new level I did a little bruschetta spin on this and chose to grill some crusty bread instead of using stale bread. I generously rubbed it with garlic and brushed it with a little olive oil before adding it to my pot of soup. Let it soak in that magical broth for a few minutes before you dig in!
Italian Bread Soup Recipe (Pappa al Pomodoro)
There Are 4 Popular Italian Bread Soup Recipes:
For all of those soups you will need a hearty crusty bread like my Italian loaf that will hold up to all the liquid.
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Once ready you will use the best kitchen utensils of all times a.k.a your hands, and tear the bruschetta into small chunks before adding it to the soup. Cover with a tight lid and let it sit for a good 10 minutes so the bread will soak up the broth and the flavors will mingle together.
Mangia Bene!
Italian Bread Soup Recipe (Pappa al Pomodoro)
Italian bread soup recipe or Pappa al Pomodoro, a rustic peasant Tuscan tomato soup that is hearty, comforting and filling. A light version of ribollita!
Ingredients
- 1 small yellow onion -diced
- 28 oz can San Marzano Tomatoes (or 8-10 fresh ones)
- 5 cloves garlic -minced
- 1 clove garlic -whole
- 1.5 qt vegetable stock -low sodium
- 1 tbsp fresh rosemary -chopped
- 1 leaf bay
- 5-6 slices crusty bread (1 inch thick)
- 1 tsp red pepper flakes (or to taste)
- 1/3 cup fresh Italian parsley -roughly chopped
- sea salt & black pepper to taste
- extra virgin olive oil for brushing the bruschetta
Instructions
In a medium size heavy bottom pot add a splash of water or veggie stock.
Add the onions and red pepper flakes and sauté together for about 5 minutes until translucent. At this point stir in the rosemary and garlic and give it a good stir.
Crush the San Marzano tomatoes with your hands and add them to the pot together with the bay leaf. Pour in the vegetable stock and bring your tomato soup to a gentle simmer. Cook on low flame for 25 minutes. Adjust seasonings to taste with sea salt and set aside.
Make the Bruschetta:
Meanwhile grill the bread on both sides on a cast iron grill pan/griddle until nice charred grill marks form.
Use a large garlic clove and rub both sides of the bread. Brush lightly with olive oil and sprinkle with sea salt. (Skip the oil on a WFPB diet)
Using your hands tear the bruschetta into rustic pieces and add them to the soup. Cover with a lid and allow it to sit for 10 minutes. Ladle the soup into bowls and serve garnished with the fresh parsley and extra red pepper flakes.
Recipe Notes
- To make it gluten free simply swap the Italian crusty loaf for a gluten free bread of your choice!
Italian Soups:
Roasted Red Pepper Tomato Soup
Best Minestrone Soup
Roasted Tomato Soup
I came across this recipe with the beautiful pictures and just had to try it. I followed the recipe exactly today and it turned out absolutely DELICIOUS. I mean it was divine Heaven food! And this is coming from a gal who’s not a big fan of tomatoes. That bread melted into that delicious soup and just WOW! Turned it into the best soup I’ve seriously ever had. Like she says, be sure and get the San Marzano tomatoes. I’m keeping these ingredients in my pantry for this soup from now on. And VEGAN! Yes! 5 stars!
So excited you loved the soup Nikki! You and me are one and the same hehe! Totally makes my day to see someone love this peasant soup as much as I do Xo’s ~ Florentina
Loved this! Made this for lunch today.
So much flavor more a simple soup. Loved that texture of soaked bread.
Thank you!