Who doesn’t love Pappa al Pomodoro (italian tomato soup from Tuscany)?

The recipe is of Tuscan origin and is based on the recovery of leftovers, with a few simple ingredients from our Mediterranean cuisine: ripe tomatoes, onion, garlic, basil, good oil and stale bread. It’s so good and popular that it even ended up being mentioned in Gian Burrasca’s newspaper… Let’s see step by step how to make it.


  • 800 g of ripe tomatoes
  • 2 shallots chopped
  • 1 clove of garlic
  • vegetable broth
  • Salt and Pepper To Taste.
  • chili
  • a dozen basil leaves
  • 300 g of stale bread cut into slices (I used the one from Lariano)


Put on the vegetable broth or heat it if you already have it ready (if I don’t have it I can prepare it quickly with the “fresh” stock cube in jelly).

Wash the tomatoes well, make a small cross cut in them and immerse them in boiling water for a few 5 minutes. Drain them, wait for them to cool and remove the skin and most of the internal seeds. Finally, chop them finely with a knife.

In a deep pan or pot, heat 4 tablespoons of oil over a low heat and brown a clove of garlic. Be careful not to let it burn and add the chopped shallot and chilli (to taste). Pour in a little hot broth and simmer until it becomes tender.




Add the tomatoes and raise the heat. Cook for 5 minutes so that the sauce narrows slightly. Season to taste with salt and pepper.

Add the bread cut into thin slices and the basil chopped with your hands. Lower the heat and stir often with a wooden spoon to prevent it from sticking to the bottom.


Continue cooking by adding hot broth and stirring often for at least thirty minutes until the soup takes on a soft consistency. Finally, blend everything with the blender to obtain a consistency like the one in the photograph.

Distribute it into soup plates and let it rest before serving with a drizzle of oil and a basil leaf in the center of the plate.

Happy tomato soup everyone!!


We celebrate Pappa al Pomodoro with the legendary song by Rita Pavone…

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