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!
I grew up on bread soup my friends, not because we were gourmands but because of necessity. It was a way to fill up the belly and avoid waste by not throwing away the stale bread.
So I have a simple Tuscan tomato soup for us today just to express my excitement for soup season. I could, actually do live on this stuff still!
Traditionally made with the last of summer’s San Marzano tomatoes and lots of day old bread this Italian bread soup can also be made in the middle of winter using canned tomatoes of course. However, you’ve got to make sure you are using legit Italian tomatoes from the San Marzano region and not the wannabes grown in Jersey. No offense, we just need the good stuff!
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:
1. Ribollita (A winter stew with cavalo nero or black kale, vegetables and cannellini beans)
2. Tuscan Vegetable Soup or Acquacotta Maremmana
3. Zuppa Lombarda (simple beans in bean broth with bruschetta)
4. Pappa al Pomodoro (this Tomato Bread Soup).
The Bread:
Whatever version of the bread soup you want to make, you will need a hearty crusty bread like my Italian loaf that will hold up to all the liquid.
You start with a splash of water (or little bit of olive oil) and create a flavor base of sautéed onions, garlic, spicy chili peppers and a little touch of fresh rosemary. Go easy with the rosemary as it can be very strong, so make sure to taste as you go.
It’s important to remember to use the tomatoes only, not the sauce they come canned in. A Tuscan tomato soup has a thinner consistency that will be thickened up with the addition of the stale bread or in our case: bruschetta.
The Stock:
- I like to make my own vegetable stock for this too. Pretty much I do a nice fridge clean up and simmer together some carrots, onion, garlic, a bunch of thyme, peppercorns and a couple of bay leaves. Insanely delicious, but you are free to use a store bought version if you want.
- While my soup is simmering away and making the shack smell like a small Tuscan town on a chilly day, I start on the bruschetta. You know how we love bruschetta around here right ?!
- 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!
P.S. If you make this soup please come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram it always brightens up my day ~ Florentina Xo’s
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!
Servings 4 people
Calories 333kcal
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.
Notes
- To make it gluten free simply swap the Italian crusty loaf for a gluten free bread of your choice!
Nutrition
Calories: 333kcal | Carbohydrates: 68g | Protein: 13g | Fat: 2g | Sodium: 2104mg | Potassium: 776mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1750IU | Vitamin C: 28.4mg | Calcium: 123mg | Iron: 6mg
Italian Soups:
Roasted Red Pepper Tomato Soup
Best Minestrone Soup
Heirloom Tomato Soup
