This post may contain affiliate links, please see the privacy policy for details.
When you need comfort in a bowl, this pappa al pomodoro soup – tomato and bread soup delivers rustic Italian flavor with ease. Made from pantry staples like canned tomatoes, olive oil, garlic, and day-old bread, it’s rich, hearty and full of slow-cooked depth. Roasted cherry tomatoes and fresh basil elevate each spoonful, and creamy burrata adds an optional touch of indulgence. Whether you’re feeding guests or cozying up solo, this soup brings the vibrant warmth and soul of Tuscany right to your table.
Pappa al Pomodoro Soup – Tomato and Bread Soup is a rustic Tuscan dish made with roasted tomatoes, garlic and bread for a comforting, flavorful meal.
You might also like baked feta soup and homemade tomato paste, a tomato and burrata salad, or this hearty vegetable beef stew.
Why You’ll Love It
Hearty and filling: Thickened with bread, this soup is satisfying enough to be a full meal.
Made from staples: Uses simple ingredients you likely already have.
Rich in flavor: Roasted tomatoes and garlic deepen the taste beautifully.
Great for leftovers: It’s the perfect way to use up stale bread.
Pappa al Pomodoro Soup Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Crushed tomatoes: Form the rich base of the soup.
Olive oil: Adds smoothness and helps roast the tomatoes and garlic.
Garlic: Roasted until soft, it adds sweetness and depth.
Cherry tomatoes: Roasted to intensify their natural sweetness.
Italian bread: The crumb adds body and texture to the soup.
Balsamic vinegar: Brings a tangy contrast to the tomato base.
Red pepper flakes: Add a touch of warmth.
Fresh basil: Provides an aromatic, herbaceous lift.
Burrata cheese: Optional but adds creamy richness to each bowl.
Granulated sugar: Optional for balancing acidity if needed.
How to Make Italian Tomato Soup
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Roast the tomatoes and garlic: Coat with olive oil and bake until soft and golden.
Simmer the soup base: Combine crushed tomatoes, seasoning and vinegar in a pot and simmer.
Combine the roasted ingredients: Add garlic, tomatoes and their juices to the pot.
Mash the mixture: Gently crush the roasted garlic and tomatoes into the soup.
Add the bread: Tear the soft insides into the soup and stir to thicken.
Finish with basil: Stir in fresh basil and taste for seasoning. Also add a little sugar if needed.
Serve and garnish: Ladle into bowls and top with burrata, olive oil and balsamic drizzle if liked.
Substitutions and Variations
Use different bread: Ciabatta, sourdough or country loaf work well.
Add protein: Stir in cooked Italian sausage or white beans.
Make it vegan: Skip the burrata and use a swirl of cashew cream instead.
Serving Suggestions
As an appetizer: A small bowl of this soup makes a great appetizer.
As the main course: Round out the meal with parmesan and lemon salad, asparagus and fennel salad or an Italian tuna and potato salad on the side. You could also serve rosemary cheddar crackers with this soup and maybe even homemade Italian cream soda.
As a sauce: As it’s such a thick soup, you could spoon it over mashed potatoes or pasta. Or with homemade chicken nuggets.
How to Store Pappa al Pomodoro Soup
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 to 4 days.
Freeze: You can freeze it for up to 2 months.
Thaw: Thaw in the refrigerator overnight or at room temperature for an hour or so.
Reheat: Warm it back up in a pan on the stove or in the microwave.
Top Tips
Use quality olive oil: It adds richness and elevates the flavor.
Taste before adding sugar: Some tomatoes may already be sweet enough.
Let the bread soak: Give it time to fully absorb the liquid and thicken the soup.
Roast everything well: Golden garlic and blistered tomatoes make a huge difference in flavor.
Italian Tomato and Bread Soup FAQs
It has sweet and savoury notes but it isn’t spicy. The red pepper flakes do add a touch of warmth but they don’t make it spicy. You can always add a little more if you do want some more heat in there.
Although this is basically a stale or leftover bread and tomatoes based recipe, you don’t have to use stale bread. You can use fresh bread if you toast it slightly to dry it out before adding to the soup. Some types of bread are sweeter than others, which is why you should taste the soup before adding sugar – it might not need it!
Burrata Pappa al Pomodoro Soup Recipe
Pappa al Pomodoro Soup
Equipment
Ingredients
- 1 Can crushed tomatoes, 28-Ounce
- ⅓ Cup olive oil
- 1 Cup water
- 15 Cloves garlic, or to taste
- 2 Pints cherry tomatoes, or grape tomatoes
- 16 Ounces Italian bread
- 1 Tablespoon balsamic vinegar
- ½ Teaspoon salt
- ½ Teaspoon black pepper, fresh
- ½ Teaspoon red pepper flakes
- ¼ Cup basil leaves, fresh, chopped
Optional Ingredients
- 4 Balls burrata cheese
- 1 to 2 Teaspoons granulated sugar
Instructions
- Preheat the oven to 400 degrees F.
- Place the cherry tomatoes and garlic cloves on a baking sheet that has edges. Pour the olive oil over the top and mix it so that all the tomatoes and garlic are coated. Roast in the preheated oven for about 30 minutes until the garlic is soft and golden, and the tomatoes are golden.
- While the tomatoes and garlic are roasting, pour the crushed tomatoes, salt, pepper, red pepper flakes, and balsamic vinegar into a soup pot. Bring to a light boil then reduce heat to low, cover and let simmer.
- When the cherry tomatoes and garlic have finished roasting, pour all of the tomatoes, garlic, along with any oil and juices on the pan into the pot with the simmering crushed tomatoes.
- Stir in 1 cup of hot water.
- Remove the pot from heat, carefully using a masher, spatula, or wooden spoon carefully mash the garlic and cherry tomatoes into the soup.
- Take the bread and crumble the insides of the bread into the soup, leaving the crust out. Mix into the soup.
- Add the basil and stir to combine.
- At this point, give the soup a taste – depending on the tomatoes, it's possible the soup may need 1 to 2 teaspoons of sugar to help tame the acidity.
- Spoon the soup into bowls, top with a ball (bulb) of burrata cheese, a good drizzle of olive oil, and a little drizzle of balsamic vinegar if liked.
Notes
Taste before adding sugar: Some tomatoes may already be sweet enough.
Let the bread soak: Give it time to fully absorb the liquid and thicken the soup.
Roast everything well: Golden garlic and blistered tomatoes make a huge difference in flavor.
Nutrition
This pappa al pomodoro soup – tomato and bread soup is the kind of meal that warms you from the inside out. With just a few humble ingredients, it transforms into a rich, hearty bowl that’s packed with deep tomato flavor and rustic charm. Whether you serve it plain or top it with burrata, each spoonful delivers comfort and authenticity. Make it once and it’s sure to earn a spot in your regular rotation.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Just had Pappa al pomodoro soup, and it’s delicious! Light, fresh, and so comforting—great way to use up leftover bread!
I love soups! And this recipe was a true flavor bomb.
This soup recipe is a winner—it’s flavorful and so satisfying.
Cooked up this recipe and it turned out to be a winner!
I love chunky, hearty Italian soup recipes and this one didn’t disappoint
My nonna used to make this. I must try it myself