Pappa pomodoro (Tuscan bread soup)

Pappa pomodoro (Tuscan bread soup)

Served hot or cold, Pappa al pomodoro is a thick Tuscan bread soup. A great recipe to use up stale or leftover bread.

Categories: Starters

Serves: 4 Preparation time: 15 mins Cooking time: 50 mins



  • 100g onions, diced
  • 2g dried chilli flakes
  • 500g chopped tomatoes (tinned)
  • 100ml chicken stock
  • 175ml Filippo Berio Extra Virgin Olive Oil
  • 25g garlic, chopped
  • 25g fresh basil, roughly chopped or torn
  • 150g stale/day-old bread, crusts removed and torn into chunks
  • Sea salt/pepper


  1. In a large pan, gently sweat the onions in a little oil without colouring them. Add the dried chilli flakes and allow this to cook out for 20 minutes.
  2. Add the tomatoes and chicken stock, stir everything together, and then leave to cook for a further 15 minutes, stirring every so often so it doesn’t stick.
  3. In a separate pan, heat the olive oil until it is quite warm. Add the garlic and basil and allow to cook for 2 minutes in the oil to infuse.
  4. Stir this garlic and basil oil into the tomato base along with the bread, which will instantly thicken the soup. Cook this all out for 12–15 minutes, stirring with a whisk to ensure that the bread breaks down into the soup (it will still have quite a chunky texture).
  5. Season with salt and pepper and adjust the heat with a little extra chilli or cayenne pepper if required. Serve drizzled with a little extra virgin olive oil.

Cooks tips

Serve with Dried chilli flakes or cayenne pepper.

Suitable for vegetarians.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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