Pappa al Pomodoro is a thick Italian soup prepared with fresh tomatoes, bread, olive oil, garlic, and basil from the Siena area. It can be served hot, tepid, or chilled like a Spanish gazpacho.

Pappa al Pomodoro [Vegan]



  • 2 1/4 cup tomatoes
  • 1 cup stale Tuscan bread, sliced
  • 4 cups vegetable broth
  • 1 bunch basil
  • 2 garlic cloves
  • 1 teaspoon sugar
  • Fresh ground black pepper and salt, to taste
  • Extra virgin olive oil, to taste


  1. Turn tomatoes over and cut two small shallow incisions cross shape. Boil for 4 minutes. Remove, let cool then peel.
  2. Rub bread slices with garlic and Place in a large pan.
  3. Pour in the tomatoes and the vegetable stock so that the slices of bread are totally covered.
  4. Add the sugar and cook over low heat for 40 to 50 minutes, until the liquid is fully evaporated.
  5. Stir occasionally to allow even cooking and to help the bread break down and absorb the liquid.
  6. Season with salt and pepper and remove from heat.
  7. Serve in individual bowls and pour olive oil to taste. Garnish with basil leaves.

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