Pappa al Pomodoro (Tomato and Bread Soup)


If you’re living the low-carb life right now, you might want to look away. Here, look, this Veggie Breakfast Hash is a low-carb dream. But if you stick around, be prepared to break all the low-carb rules. Because…I went and put a loaf of bread in our soup. Not just on it, in it. And I’m not even a little bit sorry. It’s SO stinkin’ good. Pappa al Pomodoro is an Italian tomato soup thickened with, you guessed it, bread. While this may not sound like anything particularly special, please trust me when I say this soup will make you a believer. I love all tomato soup, but this is by far my favorite way to eat it. Day old ciabatta bread is browned with the aromatic soup base and whisked into creamy tomato soup until dissolved. It’s very rich and hearty, so while it’s not an everyday recipe, it’s a perfect “sometimes” treat. Save the grilled cheese for another night- this soup is a meal all on its own.


Start by sautéing onion, celery, carrots and garlic in a combination of butter and olive oil. Add in some cubed, day old ciabatta and toast the bread for a few minutes to let it absorb some of the oil and flavor from the aromatics. I used a full teaspoon of red pepper flakes because I like the way the heat stands up to the bread and cream. But if you are heat-sensitive, scale it back to a half a teaspoon, or a tiny pinch, or omit entirely. Use a blender or food processor to puree canned San Marzano tomatoes (this soup is made of humble, inexpensive ingredients. Spring for the fancy tomatoes, they’re worth it.) Add the tomatoes, some chicken broth and dry red wine to the pot along with a bay leaf and some basil. As the soup simmers away, the bread will soften in the liquid. When ready to serve, use a whisk to break down the bread, which will thicken the soup. Top it off with some heavy cream because: a- it’s delicious and b- at this point, why not? Serve with some homemade croutons, courtesy of the remaining ciabatta. Simple, hearty and so much more delicious than the sum of its parts, this Pappa al Pomodoro is sure to become a cold weather favorite in your household.


Pappa al Pomodoro



  • 3 Tbsp butter
  • 3 Tbsp olive oil
  • 2 medium yellow onions, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp red pepper flakes (optional)
  • 1/2 loaf day old ciabatta bread, cubed
  • 2 28 oz cans San Marzano tomatoes, pulsed until coarsely pureed in food processor
  • 1/2 cup dry red wine (such as Pinot Noir)
  • 6 cups chicken broth
  • 1 bay leaf
  • 1/2 cup torn fresh basil, plus more for garnish
  • 1 cup heavy cream
  • 2 tsp kosher salt
  • pepper


  • 1/2 loaf day old ciabatta bread, cubed
  • 1/4 cup olive oil
  • 1/2 cup shredded Parmesan cheese
  • 1 tsp kosher salt
  • pepper


Heat butter and olive oil in large pot over medium heat. Add onions, carrots and celery and cook 7-8 minutes, or until tender. Add garlic and red pepper flakes and cook another minute, until garlic is fragrant. Add bread and toss with aromatics. Cook for about 5 minutes. Add tomatoes, red wine and chicken broth to the pot. Stir in bay leaf and basil. Season with 2 tsp salt and pepper to taste. Allow soup to come to a boil, then reduce to a simmer and allow to cook about 40-45 minutes. While soup is simmering, prepare croutons (instructions below). When ready to serve soup, remove bay leaf and use whisk to beat soup until bread is dissolved and broken down. Stir in heavy cream. Taste soup and adjust salt and pepper accordingly. Top with croutons and fresh basil.

To prepare croutons, heat oven to 375. On sheet pan, toss ciabatta cubes, olive oil, cheese,salt and pepper until bread cubes are well coated. Spread into single layer and cook until crisp, about 20-25 minutes, tossing halfway through.

Serves 6-8

Recipe adapted from Barefoot Contessa: Back to Basics by Ina Garten