Tomato Soup

Pappa al Pomodoro (Tomato Soup)

​​By Elisa Cucini from Agriturismo il Molinello in Tuscany.

You might enjoy this recipe on our tours in Tuscany!


​​Ingredients for 4 people:

  • 2 lbs of tomato sauce
  • 2/3 lb (~7-10 slices) of dried bread (best to use unsalted Tuscan-style bread, if you can)
  • 1 liter (1/4 gallon) of vegetable broth
  • 5 Tbsp EVOO
  • 1 onion
  • salt and black pepper to taste
  • a few leaves of basil



  • Brown the finely chopped onions in EVOO in a pan 
  • Then add tomato sauce and cook for at least 30 minutes
  • Slice the bread and toast it in the oven
  • Break the bread in pieces and add them to the tomato sauce
  • Add the broth and then continue cooking (we made the broth simply boiling water with 1 big carrot, 1 big onion, 1 sprig of rosemary, 2 garlic cloves, 1 big potato and 1 celery stalk)
  • Adjust to your taste with salt and pepper
  • Serve in a soup bowl, add basil leaves and drizzle with some EVOO 
  • This kind of chunky soup should not be runny. The bread should absorb the broth almost completely


Buon appetito!


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