Pappa con Pomodoro (Tuscan Tomato Bread Soup)

Serves 4


  • extra virgin olive oil for sauté pan & plating
  • 3 cloves garlic, sliced
  • pinch of salt
  • 3 cups rustic Tuscan bread, crusts removed & cubed
  • 16-oz can whole peeled plum tomatoes (San Marzano suggested), crushed
  • 1 quart (4 cups) vegetable stock
  • peperoncino (red pepper flakes) to taste
  • 1 bunch basil, chiffonade
  • basil sprig & grated Parmesan cheese for serving


  1. Heat olive oil in a large skillet over medium-high heat
  2. Add garlic and a pinch of salt. Sauté just until garlic is aromatic
  3. Add cubed bread. Toast until browned, about 3 minutes (watching to assure garlic does not burn)
  4. Pass tomatoes through a food mill, or mash with a fork (or purée in a food processor but this is a rustic dish, so mashing with a fork is perfectly fine)
  5. Add vegetable stock to the tomatoes and add the tomato-stock mixture to bread and onions. Simmer 3-4 minutes until the bread starts to absorb the liquid and fall apart
  6. Check seasoning and adjust if necessary
  7. For serving ladle soup into a ring mold (as shown in the video) or simply onto plate or bowl
  8. Drizzle with olive oil, garnish with fresh basil and grated Parmesan cheese