Pappa al Pomodoro is a rustic Tuscan tomato and bread soup made with ripe tomatoes, stale country bread, garlic, basil, and extra-virgin olive oil. Thick, hearty, and deeply flavorful, it's a classic example of Italian cucina povera that transforms simple ingredients into a comforting meal.
Heat the olive oil in a large pot over medium heat.
Add the garlic and cook until fragrant, about 30 seconds.
Traditional Pappa al Pomodoro is best made with sturdy, day-old Tuscan bread, which absorbs the tomato broth without becoming gummy. For the richest flavor, use ripe summer tomatoes and finish each serving with high-quality extra-virgin olive oil.
Stir in the tomatoes and cook for 10 minutes until they begin to break down.
Pour in the vegetable broth and bring to a gentle simmer.
Add the torn bread and stir until fully coated with the liquid.
Simmer for 20 to 25 minutes, stirring occasionally, until the bread completely breaks down and the soup becomes thick and creamy.
Stir in the torn basil and season with salt and black pepper.
Use the back of a spoon to mash any remaining bread pieces, or blend briefly with an immersion blender if a smoother texture is desired.
Let the soup rest for 10 minutes before serving.
Garnish with fresh basil and a generous drizzle of extra-virgin olive oil.
