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Pappa Al Pomodoro (Bread and Tomato Soup) - A Family Feast

Pappa Al Pomodoro

Note: Prep time listed in this recipe does not include the time required to make the brodo. Chicken stock may be substituted for the brodo if necessary.

Yield: 6-8 servings 1x
Prep: 15 minsCook: 15 minsTotal: 30 minutes


  • 1/3 cup extra virgin olive oil, plus more for drizzling over finished bowls
  • 1 tablespoon minced garlic
  • 3 pounds fresh ripe tomatoes, seeded and chopped (or an equal amount of a good-quality canned whole tomato such as Cento San Marzano – about 48 ounces/6 cups or more if using canned)
  • 1/2 cup roughly torn or chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 4 1/2 cups Brodo (see recipe here)
  • 1 pound of really dense bread such as a French country loaf or a rustic Italian loaf, crusts removed and cut into one inch cubes
  • Grated Parmesano Reggiano to serve over each bowl


  1. In a medium to large Dutch oven or heavy bottomed pot, slowly bring up the oil to a medium heat and add the garlic. Sauté for just one minute and add the tomatoes, basil and pepper. Cook for five minutes over a medium heat then add the salt.
  2. Add the brodo, bring up to hot and cook just a few minutes longer. Add the bread, stir and cover. Cook ten minutes covered over very low heat.
  3. Remove the soup from the heat and serve immediately with olive oil drizzled over each bowl along with freshly grated Parmesano Reggiano.

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