Italian Tomato Bread Soup

Italian Tomato Bread Soup

From Sprinkles and Sea Salt

Italian Tomato Bread Soup, aka “Pappa al Pomodoro” in Italian is a popular Tuscan delicacy. It’s a tomato-based soup that is simmered with toasted bread until it all dissolves together into a delicious soup!

Made with Tomato Puree

Mutti® Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

60 min (COOK TIME: 40 min / PREP TIME: 20 min)




  • 1 baguette* (Italian or French)
  • 3 tbsp olive oil (divided)
  • 6 cloves largegarlic (crushed)
  • 1 tbsp Mutti® Double Concentrated Tomato Paste
  • 4 cups vegetable broth (divided)
  • 1 14 oz can Mutti® Crushed Tomatoes
  • 2 cups Mutti® Tomato Puree
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1/2 tsp salt
  • dash of black pepper


  • fresh basil
  • olive oil
  • shredded Parmigiano Reggiano

*Bread should be at least day old, stale works best **The bread makes the soup thick, depending on your preference you may want to add more broth to make it more of a soup-like consistency


Recipe and image credit: Sprinkles and Sea Salt

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  1. Preheat oven to 400°F
  2. Slice the baguette in half down the center and brush lightly with 1 tbsp olive oil
  3. Place the bread on a baking sheet
  4. Toast in the oven for 10 minutes on the middle rack, be careful it just toasts and does not burn
  5. Set toasted bread aside
  6. Heat 2 tbsp olive oil in a large soup pan over medium heat
  7. Add the garlic
  8. Working with a wooden spoon sauté the garlic until golden brown
  9. Add the tomato paste, mix with the garlic
  10. Slowly pour in 3 cups of the vegetable broth, whisking to dissolve the tomato paste
  11. Add the can of finely chopped tomatoes and 2 cups tomato puree, mix
  12. Season with the oregano, onion powder, salt and pepper, mix
  13. Bring the soup to a slow boil
  14. While the soup is coming to a boil, slice the toasted bread into small pieces
  15. Once the soup boils, add the bread
  16. Reduce heat to low
  17. Use your wooden spoon to submerge the bread and make sure it is all covered in the soup
  18. Simmer for 30-40 minutes, stirring every 10 minutes or so
  19. As the soup simmers the bread will break down, if you have any large chunks left, use your spoon to help it bread apart
  20. Add up to 1 more cup of vegetable broth to make the soup your desired consistency**
  21. Serve the soup warm and top with fresh basil, a splash of olive oil and shredded Parmigiano Reggiano if desired

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Also made with: Tomato Puree

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