Pappa al Pomodoro Italian Tomato Bread Soup is a simple and utterly delicious soup thickened with bread and seasoned with basil and olive oil. It is a great warming meal to enjoy for lunch or dinner.

a table with tomato soup in a mug and bread with cheese

I spent five months in Italy my junior year of college, and like any self-respecting foodie, I ate A LOT. To me, as important as the Renaissance art and painting which I was there to study, was the culinary artistry in every kitchen, enotecca and trattoria. I had to buy bigger pants while I was there.

But I have to say, probably my most memorable food experience from that time was of a meal eaten standing up. I was shopping at the Central Mercato in Florence, and realizing that my hungry belly was making for excessive purchasing decisions, I stopped for a simple bowl of soup at the cafe counter to tide me over. Thank goodness I did, because I will never forget that soup. My mouth waters when I think of it.

The soup was called Pappa al Pomodoro and it was perfection. It was simple in preparation, with excellent quality olive oil, fruity tomatoes and fresh basil. It was thickened with traditional unsalted Tuscan bread transforming basic ingredients into sublime velvet.  It was the essence of Italian cooking with very high-quality ingredients but completely simple in preparation. It warmed me from the inside out as I stood shoulder to shoulder with Italians stopping in to have a quick coffee.

I often wistfully think of the Mercato when I am at the grocery store these days. There is no comparison. But at least at this time of year the produce is all local and beautiful even here. Especially the tomatoes. They are irresistible.

The other evening, I was whisking through our local grocery with my daughters after school. I didn’t have a plan for dinner. My eyes fell on a large crate fresh locally grown San Marzano plum tomatoes. I don’t think I have ever seen fresh San Marzanos, but when I saw them I immediately thought of Pappa al Pomodoro.

a white mug with tomato soup with basil garnish

So when we got home I made a batch for dinner. We also had “cheesy bread” because I had some of this amazing cheddar in our fridge. It was a clean plate club night for the whole family. And for a moment I was back at the counter in the Mercato eating that perfect bowl of Pappa al Pomodoro.

More  Healthy  Soup Recipes To Try

  • I adore Ribollita which is another Tuscan soup thickened with bread. So if you like this recipe today, you must try my ribollita too. 
  • If you love Italian soups, try out our Classic Minestrone Soup or our Instant Pot Minestrone Soup for a delicious hearty vegetarian meal.
  • Another Italian classic is our Italian Wedding Soup. Our version is healthier and made with chicken meatballs. 
  • Some more of our favorites include this creamy Zucchini Soup topped with corn. It can be served hot or chilled.
  • This vegetarian Lentil Soup is hands down one of our favorites.
  • This Corn Chowder is not to be missed. The creamy texture comes from potatoes! 

Don’t miss this Ultimate Guide to Tomatoes!


a white mug with tomato soup with basil garnish

Pappa al Pomodoro {Italian Tomato Bread Soup}

  • Author: Katie Webster
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stove top
  • Cuisine: Italian


Simple Italian Tomato Soup thickened with bread seasoned with basil and olive oil.



  • 10 plum tomatoes, about 2 ½ pounds
  • 2 tablespoons best quality extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, minced
  • 1 large sweet onion, diced
  • 1 ¼ teaspoon salt
  • ½ teaspoon dry thyme
  • ½ cup dry red wine
  • 1 32-ounce box low sodium broth, vegetable or chicken or home made stock
  • 2 slices bread, crusts removed, cut into cubes (or more for thicker soup)
  • 2 tablespoons basil


  1. Peel and seed tomatoes. Reserve juices.
  2. Swirl 2 tablespoons olive oil in a large heavy-bottomed soup add garlic and onion, and place pot over medium-high heat. Cover and cook, stirring occasionally until the onion is soft but not brown, about 8 minutes. Stir in salt and thyme and cook, stirring until the thyme is fragrant, about 1 minute. Add wine, increase heat to high, and boil until the wine is reduced by about a half, about 4 minutes.
  3. Stir in broth, the tomatoes and any accumulated juices. Bring to a boil, stirring often. Reduce heat to medium-low and cook, stirring occasionally until the tomatoes are broken down and soft, 10 to 12 minutes.
  4. Stir in bread and basil, and remove from the heat. Puree in batches until completely smooth. Serve drizzled with olive oil.


  • Serving Size: 1 1/3 cup
  • Calories: 140
  • Sugar: 7 g
  • Sodium: 733 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 19 g
  • Fiber: 2 g
  • Protein: 4 g