This Tomato-Bread Soup is a hearty and rustic recipe, which is made with very ripe tomatoes and crusty bread. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Tomato-Bread Soup Ingredients
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 large yellow onion, diced small (2 ½ cups)
- Coarse salt and ground pepper
- 2 garlic cloves, minced
- Pinch of red-pepper flakes (optional)
- 3 pounds very ripe tomatoes, cored and coarsely chopped
- 6 ounces day-old crusty bread, thick crusts removed, torn into 1-inch pieces (4 cups)
- ¼ cup fresh basil leaves, torn if large
How To Make Tomato-Bread Soup
- Sauté the Aromatics: In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the onion, season with salt and pepper, and cook, stirring often, for about 10 minutes, until the onion is soft.
- Cook the Tomatoes: Add the garlic and a pinch of red-pepper flakes (if using) and cook for one more minute until fragrant. Add the chopped tomatoes and continue to cook, stirring often, for about 5 minutes, until the tomatoes begin to break down and release their liquid.
- Simmer the Soup: Add 3 cups of water to the pot and season again with salt and pepper. Bring the mixture to a boil.
- Add Bread and Finish: Add the torn bread to the boiling soup and stir to combine. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, until the bread is very soft and the soup has thickened.
- Serve: Season the soup to taste with more salt and pepper. To serve, divide the soup among serving bowls, drizzle with a little extra olive oil, and top with fresh basil leaves.
Recipe Tips
- What’s the best bread to use? It is essential to use a sturdy, crusty, day-old bread for this recipe. A rustic sourdough, ciabatta, or a country-style loaf is perfect. A soft sandwich bread will dissolve into complete mush.
- What are the best tomatoes for soup? The success of this simple soup depends entirely on the quality of your tomatoes. Use the best, ripest, most flavorful in-season tomatoes you can find. A mix of varieties like beefsteak, heirloom, or even Roma tomatoes will work well.
- Can I make this soup ahead of time? Yes. The soup is fantastic for making ahead. The flavor actually improves the next day. The bread will continue to soften, creating an even thicker, more rustic texture. Just store it in an airtight container in the refrigerator and reheat gently on the stove.
- How can I make the soup smoother? For a smoother, less rustic texture, you can use an immersion blender to partially or fully blend the soup after it has finished simmering.
What To Serve With Tomato-Bread Soup
This is a hearty and satisfying soup that is a complete meal in a bowl, especially in the Italian tradition of pappa al pomodoro. It is perfectly served with:
- A generous drizzle of high-quality, peppery extra-virgin olive oil.
- A sprinkle of freshly grated Parmesan cheese.
- A simple side salad with a light vinaigrette.
How To Store Tomato-Bread Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will become very thick as it cools; you may need to add a splash of water or broth when reheating to loosen it.
- Freeze: This soup freezes very well. Let it cool completely and store it in freezer-safe containers for up to 3 months.
Tomato-Bread Soup Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 280 kcal
- Carbohydrates: 42g
- Protein: 7g
- Fat: 11g
- Saturated Fat: 1.5g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, but it’s very similar! This soup, known in Italy as Pappa al Pomodoro, is a close cousin to the Tuscan bread salad, Panzanella. The main difference is that this is a hot soup where the bread is simmered until it’s very soft, while Panzanella is a cold salad where the bread is typically just tossed with the vegetables and dressing.
It is recommended. Thick, hard crusts can remain a bit tough and chewy even after simmering. Removing them results in a softer, more uniform and pleasant texture in the finished soup.
Yes, in a pinch. If you can’t find good quality fresh tomatoes, you can substitute them with a 28-ounce can of high-quality whole or crushed San Marzano tomatoes.
Try More Recipes:
- Pasta with No-Cook Puttanesca Sauce Recipe
- Heirloom Tomato Bruschetta Recipe
- Rice Salad with Tomatoes, Cucumbers, and Feta Recipe
Tomato-Bread Soup Recipe
Description
A classic, rustic Italian soup where stale bread is used to thicken a simple and flavorful broth made from fresh, ripe tomatoes, onion, and garlic.
Ingredients
Instructions
- In a large Dutch oven, sauté the onion in olive oil over medium-high heat for about 10 minutes until soft.
- Stir in the garlic and optional red-pepper flakes and cook for 1 minute.
- Add the chopped tomatoes and cook for another 5 minutes until they begin to break down.
- Pour in 3 cups of water, season with salt and pepper, and bring to a boil.
- Add the torn bread, stir, then reduce the heat to low.
- Cover and simmer for 15 minutes, until the bread is very soft and the soup has thickened.
- Serve hot, drizzled with more olive oil and topped with fresh basil.
Notes
- The most important tip for this recipe is to use day-old, stale, crusty bread; this is the secret to a soup that is thick and rustic, not mushy.
- For the best, most authentic flavor, use the ripest, most flavorful in-season tomatoes you can find.
- Don’t be shy with the final drizzle of a high-quality, peppery extra-virgin olive oil; it adds a huge amount of flavor to the finished soup.
- This is a perfect “peasant-style” dish, designed to be a simple, delicious, and resourceful way to use up leftover stale bread.