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Tomato bread soup (locally called Papa Al Pomodoro) is a staple of Tuscan cuisine. As always with Tuscan dishes, stale bread is used (no waste allowed!) and creates the creamiest texture for the soup. In this non-traditional version, I added fresh cherry tomatoes, fresh basil, and oregano sprinkled on top for an extra burst of flavor. This aromatic vegan summer soup is perfect to pair with a vibrant medium-bodied red such as Chianti Classico.

extra-virgin olive oil drizzled on a bowl of tuscan bread and tomato soup with cherry tomatoes and fresh herbs

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A few details about the main ingredients

Tomato passata is a tomato purée made of uncooked sieved tomatoes. The flavor is bold and very close to freshly crushed tomatoes. If passata is not available where you live, you can alternatively use good quality canned tomato pulp (I like the Mutti one).

Stale bread: I used stale sourdough bread for the slight tanginess and complexity of flavors. But any bakery-style bread would do.

Cherry tomatoes bring freshness and sweetness to the dish. I love how their texture compliments the tomato soup.

Fresh herbs: I used fresh basil and fresh oregano, which are a great match with tomato flavor.


Bread and tomato soup in a copper saucepan with fresh tomatoes and stale bread on the side

What to serve this with?

For a light lunch, this soup can be served alongside Panzanella (Tuscan Summer Salad). If you are in the mood for a more decadent meal, it can be served as a starter followed by Gnudi (Spinach and Ricotta Dumplings).

Wine Pairing for Bread and Tomato Soup🍷


CHIANTI CLASSICO

Medium-bodied red wine from Tuscany, Chianti is a great pairing for tomato-based dishes. The vibrant acidity, and the fruity and earthy flavors of Chianti will prove to be a great ally to the aromatic and natural acidity of the Bread and Tomato Soup with Cherry Tomatoes and Fresh Herbs.

WINE APPELLATION SUGGESTIONS

Chianti Classico (Tuscany, Italy)
I recommend checking the wines from Panzano in Chianti, a sub-region within the appellation Chianti. An amazing place with amazing wines!


Close-up of tuscan tomato and bread soup with fresh cherry tomatoes and fresh herbs sprinkled on top

FAQ

I don’t have stale bread, can I use fresh bread instead?

If you do not have stale bread, I still recommend following the recipe instructions. u0022Dehydratingu0022 fresh bread in the oven is important for the texture of the soup. It allows the tomato passata to soak gently and gives a creamy texture to the soup.

I do not have fresh oregano, what can I substitute it with?

Marjoram is a great substitute for oregano. Dried oregano works too. I would use 2 teaspoons of dried oregano.

How long does this keep?

This Tuscan Bread and Tomato Soup can be kept for up to 3 days in the fridge in an airtight container.


extra-virgin olive oil drizzled on top of a bowl of tomato and bread soupwith fresh cherry tomatoes and herbs

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Recipe

 

Tuscan tomato and bread soup sprinkled with fresh cherry tomatoes and fresh herbs

Vegan Tuscan Tomato Bread Soup with Fresh Herbs

Tomato bread soup (locally called Papa Al Pomodoro) is a staple of Tuscan cuisine. As always with Tuscan dishes, stale bread is used (no waste allowed!) and creates the creamiest texture for the soup. In this non-traditional version, I added fresh cherry tomatoes, fresh basil, and oregano sprinkled on top for an extra burst of flavor. This aromatic vegan summer soup is perfect to pair with a vibrant medium-bodied red such as Chianti Classico.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Soup
Cuisine Italian
Diet Vegan
Servings 4

EQUIPEMENT

  • Large Pot
  • Food Processor

INGREDIENTS
 

  • 3 ½ cups (800 g) homemade or store-bought tomato passata (alternatively you can use tomato pulp)
  • 4 slices stale bread about 0.4 inch (1 cm) thick (or toasted bread if you don’t have stale bread on hand)
  • 1 red onion roughly sliced
  • 1 clove garlic crushed
  • 4 tablespoons (9 g) fresh oregano
  • 1 cup (20 g) fresh basil
  • 5 tablespoons (75 ml) extra-virgin olive oil
  • 1 cup (150 g) cherry tomatoes cut in half
  • kosher salt to sprinkle on top

INSTRUCTIONS

If you don’t have stale bread, toast fresh bread

  • Preheat the oven to 300°F (150°C).
  • Slice the bread into 0,4 inch (1 cm) thick slices and place them on a baking tray lined with parchment paper.
  • Bake for 15 minutes. The bread should not change color and remain moist on the inside and crispy on the outside. Set aside.

Otherwise, continue with the recipe

  • In a large pot, heat 5 tablespoons (75 ml) of extra-virgin olive oil over medium heat.
  • Add the sliced red onions and a pinch of salt. Cook until soft and translucent, while stirring with a wooden spoon.
  • Add the crushed garlic and stir until fragrant but not brown.
  • Add the tomato passata or tomato pulp and cook for 10 minutes over medium flame.
  • Meanwhile, break the stale bread (or toasted bread) into bite-size pieces.
  • After 10 minutes, add the bread pieces and 5 basil leaves to the pot. Turn the heat down, cover with a lid, and cook for another 5 minutes over low flame.
  • Transfer the mixture to a food processor and blend until smooth. Alternatively, if you don't have a food processor, you can use an immersion blender.
  • Serve 2 ladles of soup in bowls and add ¼ of the cherry tomatoes in each bowl.
  • Add roughly shredded basil leaves and fresh oregano on top of each bowl.
  • Then generously drizzle some extra-virgin olive oil to serve.
  • Enjoy with a glass of Chianti Classico! 

NIM KEYS - USEFUL TIPS

Passata is an uncooked fresh tomato purée from Italy. Its texture is supple and its flavor very close to a fresh tomato. I recommend using homemade or good quality store-bought passata but any homemade tomato sauce will do, as well as good quality canned tomato pulp.

NUTRITION

Calories: 348kcalCarbohydrates: 41gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gSodium: 201mgPotassium: 1205mgFiber: 8gSugar: 14gVitamin A: 1701IUVitamin C: 35mgCalcium: 177mgIron: 7mg
Keyword papa al pomodoro, summer soup, tomato soup
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