Tuscan Tomato and Bread Soup – Pappa al Pomodoro




Yield 6 servings

This recipe is slightly adapted from the incredibly talented Anne Burrell, host of Food Network's "Secrets of a Restaurant Chef."



  1. Coat a large wide pot with olive oil and heat it over medium heat. Add in the onions and season with salt and crushed red pepper, cooking until the onions are soft and very aromatic (about 8 to 10 minutes).
  2. Toss in the garlic and cook for another 2 minutes.
  3. Add the wine and cook until it has reduced by half.
  4. Stir in the tomatoes, season with salt, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Then toss in the whole basil leaves.
  5. Using an immersion blender, carefully puree the tomato mixture. If you don't have an immersion blender, work in batches, carefully pureeing the tomatoes in a blender.  (When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.)
  6. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for about 20 minutes, until the bread has lost its shape and the soup is really thick.
  7. Ladle the soup into bowls and serve them garnished with grated cheese, basil chiffonade, and a drizzle of olive oil.
  8. Enjoy the BEST tomato soup ever imagined. 


FYI:  At home, fully ripe tomatoes can be stored in the refrigerator, but are best kept at room temperature.  Tomatoes stored cold will still be edible, but tend to lose flavor…

FYI:  This ‘soup’ is rightly named as pomodoro means tomato, and pap means something soft.

Recipe by Unruly Bliss at