Authentic Tuscan Pappa al Pomodoro

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A rustic Italian tomato bread soup made with only sun-ripened tomatoes and day-old bread, honoring the 'authentic' simplicity of Tuscany's peasant cuisine. This Mediterranean-inspired soup recipe, ready in about 55 minutes, pairs ripe tomatoes, day-old sourdough bread, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 kg ripe tomatoes
• 200 g day-old sourdough bread
• 4 tbsp extra-virgin olive oil
• 3 garlic cloves
• 15 g fresh basil leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

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Instructions

1. Step 1: Core and dice 1.2 kg ripe tomatoes into 1-inch cubes, discarding excess seeds; set aside.
2. Step 2: Tear 200 g day-old sourdough bread into 1-inch pieces and place in a bowl, then pour 4 tbsp extra-virgin olive oil over them; let sit for 10 minutes until softened.
3. Step 3: Heat a large pot over medium heat, add 3 minced garlic cloves, and sauté for 1 minute until fragrant but not browned.
4. Step 4: Add the diced tomatoes and simmer for 15 minutes, stirring occasionally, until tomatoes break down into a thick sauce.
5. Step 5: Stir in the bread and oil mixture, then cook for 8 minutes until the bread absorbs the liquid and becomes tender.
6. Step 6: Season with 1 tsp sea salt and 1/2 tsp black pepper, then stir in 15 g fresh basil leaves until wilted and aromatic.