Tuscan Pappa al Pomodoro (Tomato and Bread Soup) Recipe
- ⏱ 45 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
A thick Tuscan soup of tomatoes, bread, basil, and vegetable stock.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Tuscan Pappa al Pom...
0/0
COOK 1COOK 2
1Mise en place
2Slice the garlic
Thinly slice the garlic cloves
3Plate and serve
+ 11 more steps in the app
Tuscan Pappa al Pom...
0/0
COOK 2COOK 1
1Mise en place
Prep 1 can whole plum tomatoes: crush by hand, with...
2Slice the garlic
3Plate and serve
+ 11 more steps in the app
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 pinch red pepper flakes
- 2 garlic cloves (thinly sliced)
- 1 onion (medium, minced)
- 1 can whole plum tomatoes (crushed by hand, with juices)
- 2 sprig fresh basil (plus torn leaves for serving)
- 1/3 lb rustic bread (fresh or stale, torn or cut into 1-inch chunks)
- 2 cup Quick and Easy Vegetable Stock (warm)
- kosher salt, to taste
- freshly ground black pepper, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep 1 can whole plum tomatoes: crush by hand, with juices
2. Slice the garlic COOK 2
- Thinly slice the garlic cloves
3. Mise en place COOK 2
- Prep 2 cup Quick and Easy Vegetable Stock: warm
4. Mince the onion COOK 1
- Mince the onion
5. Prepare the bread COOK 2
- Tear or cut the rustic bread into 1-inch chunks
6. Build the tomato base COOK 1
- In a large saucepan, heat 2 tablespoons olive oil over medium heat until shimmering
- Add red pepper flakes and garlic cloves and cook, stirring, until garlic just begins to turn golden
- Add onion and cook, stirring, just until softened, about 5 minutes
- Add crushed whole plum tomatoes and their juices, along with basil sprigs, and bring to a simmer
🤝 Cook 2 hands over the garlic.
7. Simmer the soup COOK 1
- In the large saucepan, stir in rustic bread, Ladle warm Quick and Easy Vegetable Stock on top, stirring to combine
- Simmer bread, adding more stock as needed, until bread is completely softened and custardy and soup has thickened to a porridge-like consistency, about 25 minutes
- Season with salt and pepper
- Discard basil sprigs
8. Plate and serve BOTH
- Spoon into bowls, generously drizzle with olive oil, and grind black pepper on top
- Garnish with torn basil leaves and serve
🤝 Cook 2 hands over the Quick and Easy Vegetable Stock.
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