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
FREE E-BOOK: Best Weeknight Dinners

Yours free when you subscribe to our weekly newsletter

We respect your privacy.