Pappa al pomodoro (tomato & bread soup)

Tasty Pappa al pomodoro (tomato & bread soup) Recipe

Make this beautiful tomato soup with basil and Italian bread. It’s best to use bread that is a day old for this recipe.
Pappa al pomodoro (tomato & bread soup)
Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 4 person.


  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, thinly sliced

  • 3 x 400g cans whole tomatoes

  • 2 cups (500ml) Massel vegetable liquid stock

  • 1/2 ciabatta, cut into 3cm cubes

  • 1/2 cup basil leaves, torn if large

  • Shaved parmesan, to serve


  • Step 1

    Heat the olive oil in a saucepan over medium-low heat. Cook the onion, stirring, for 5-7 minutes until translucent. Add the garlic and cook, stirring, for 1 minute.

  • Step 2

    Roughly chop tomatoes from 2 of the cans, reserving juice. Add all tomatoes and their juices to the pan. Bring to the boil over high heat, then reduce heat to medium and simmer for 5 minutes. Add stock, bread and 1 cup (250ml) water. Simmer for 2 minutes until thickened. Remove from heat and stir in basil, reserving some to garnish, then season to taste with salt and pepper. Serve at once topped with parmesan and reserved basil.

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