Tomato and Bread Soup

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READY IN: 1hr 15mins
Recipe by Cristina Barry

This thick, flavorful soup is known as pappa al pomodoro in Tuscany. Bon Appetit, July 2008.

Ingredients Nutrition


  1. Heat 1/4 cup oil in heavy large pot over medium heat.
  2. Add chopped onion, carrot, and celery. Saute until vegetables are very tender, stirring frequently, about 25 minutes.
  3. Add tomatoes, basil, sugar, thyme, and garlic. Bring to boil.
  4. Reduce heat to medium cover and simmer 40 minutes, stirring frequently.
  5. Add bread pieces and broth to pot.
  6. Whisk vigorously to break up bread. Cook until heated through, about 10 minutes.
  7. Season to taste with salt and pepper.
  8. Divide soup among bowls, drizzle with additional oil and serve.

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