Tuscan Bread and Tomato Soup Recipe (2024)

This is an okay recipe as it stands, but it is so much better when made with fresh heirloom tomatoes rather than canned tomatoes. Used three large tomatoes.

Oh my, I love this soup. It's a simple recipe, not too many ingredients. I added a slice of reggiano rind, which helps with the thickening and the flavour. I did use organic, fire-roasted canned tomatoes and they, to me, taste just as good as fresh, at least in this soup. I also left the crusts and used leftover sourdough because that's what I had.P.S. 'Pap' means thick like baby food...

This is my go-to recipe when I have stale bread. I've also made it using just crusts of bread that were left over after making Thanksgiving stuffing. My husband and I love it. I tend to make it thick rather than soupy

Good but . . . . . I used canned tomatoes . . . . not so good . . . . . next time, either fresh tomatoes or perhaps, organic fire roasted canned tomatoes. Also, too much bread. "Soup" was more of a stew and I didn't even use a pound of bread. Next time, I think I'll try a few red pepper flakes, as someone recommended, or maybe a dash of ground fennel.

Made this for a dinner group of 10 people and it was a hit. I added pre-steamed lentils which gave it some extra bulk and protein, plus set aside a small gluten-free batch without bread which was definitely different but still tasty enough for the GF folk to enjoy. Served with oven-roasted broccoli - a great rainy day meal!

It’s a hot, hot day, so I experimented with making this recipe uncooked. Put Garlic, onion, & red chile flakes plus a bit of fresh tomatoes in the food processor & blended. Then added more fresh tomatoes with seeds and pulp removed. Mostly beef stake tomatoes. Blended well until smooth. Modifications were using less garlic, less onions, and almost no water. I did use sourdough and thought it was fine. Smashed the bread after it had soaked for a while. Very fresh tasting! Will do again.

I don't usually comment but will since nobody else did. Even with the "wrong" bread, this took me right back to Florence. I made half the recipe, which will do three lunches for me. I simplified steps by adding the tomatoes right from the can after the garlic had cooked and then using the immersion blender. And it did come together in half an hour!

Canned tomatoes are fine if they’re Italian, don’t see what the complaints are about. It’s what people use in Italy for this recipe. Our Italian cookbook adamantly declares to not add cheese at the end, something I refused to do for a while. But I was perplexed by this, so in Italy I would always ask friends, do you add parmegiano to pappa al pomodoro? “No, that’s crazy,” was the usual reply. It’s better without the cheese.

Really good—so much so, I think about it when craving comfort food. Easy to make. Great way to use up stale leftover bakery bread. Inspired to make this after trip to Italy where I first tried similar soup. Freezes & reheats well! Yummy yummy yummy! And healthy too.

Make sure to chop the onions small and really cook them down. Otherwise they add a bite to an otherwise smooth and silky soup.

I’ve made a version of this for years. Mine uses much less bread. After simmering for a while it gets silky and lovely. My recipe does not call for onions, but I’ve always felt they add to the dish. If it’s around, toss fresh sage leaves into the butter and olive oil.IMHO, good quality canned tomatoes are much better than off-season fresh, any day.

Used whole can of tomato paste and vegetable broth rather than water. Fast. Easy. Delicious.

Cheap, quick & easy. Enough said.

Wonderful! We used tomatoes still warm from the garden, bread with crust on, added a soupcon of red wine to the mix, made wells to poach eggs with the back of a hand carved cherry spoon, and most importantly, used a drizzle of Korcula Olive Oil just before serving to a delighted bevy of worthies.

Added copious extra amounts of tomato paste, red wine vinegar, red (Marash) pepper, and salt in order to get flavor. And some more water. A tolerable guide for technique, but not worth doing this again. If I have spare bread, I’ll glance at this technique, then wing all the ingredients and measurements.

Canned tomatoes are fine if they’re Italian, don’t see what the complaints are about. It’s what people use in Italy for this recipe. Our Italian cookbook adamantly declares to not add cheese at the end, something I refused to do for a while. But I was perplexed by this, so in Italy I would always ask friends, do you add parmegiano to pappa al pomodoro? “No, that’s crazy,” was the usual reply. It’s better without the cheese.

I followed the recipe to a T and I absolutely loved it. It’s basically the taste of bruschetta in a soup.

I used fresh tomatoes, some red split lentils to increase the protein, stale sour dough bread and I added lemon juice since it seemed to need a little acid. Served with roasted broccoli. Great meal.

I don't usually comment but will since nobody else did. Even with the "wrong" bread, this took me right back to Florence. I made half the recipe, which will do three lunches for me. I simplified steps by adding the tomatoes right from the can after the garlic had cooked and then using the immersion blender. And it did come together in half an hour!

It’s a hot, hot day, so I experimented with making this recipe uncooked. Put Garlic, onion, & red chile flakes plus a bit of fresh tomatoes in the food processor & blended. Then added more fresh tomatoes with seeds and pulp removed. Mostly beef stake tomatoes. Blended well until smooth. Modifications were using less garlic, less onions, and almost no water. I did use sourdough and thought it was fine. Smashed the bread after it had soaked for a while. Very fresh tasting! Will do again.

Two words- Immersions Blender. Delicious recipe, easy and adaptable.

Made this for a dinner group of 10 people and it was a hit. I added pre-steamed lentils which gave it some extra bulk and protein, plus set aside a small gluten-free batch without bread which was definitely different but still tasty enough for the GF folk to enjoy. Served with oven-roasted broccoli - a great rainy day meal!

Oh my, I love this soup. It's a simple recipe, not too many ingredients. I added a slice of reggiano rind, which helps with the thickening and the flavour. I did use organic, fire-roasted canned tomatoes and they, to me, taste just as good as fresh, at least in this soup. I also left the crusts and used leftover sourdough because that's what I had.P.S. 'Pap' means thick like baby food...