Pappa al Pomodoro (Italian Tomato & Bread Soup) Recipe

Prep in: 15 mins
Cook in: 1 hr 15 mins
Ready in: 1 hr 30 mins
I’m Gonna Make You One Of My Favorite Favorite Dishes Of All Time Pomodoro.


  • Italian Tomatoes
  • Pepper
  • Salt
  • 1 Cherry Tomatoes
  • 1 Roasted Pepper
  • Chopped 2 Cloves Of Garlic
  • Dried Oregano
  • Virgin Olive Oil
  • Fresh Basil



We can get started you’re going to 1 28 ounce can of crushed peeled Italian Tomatoes 1 pint of cherry tomatoes 1 roasted pepper peeled and chopped 2 cloves of garlic mince.some dried oregano extra virgin olive oil add a old piece of bread it could be baguette any type of Italian bread and you’re gonna need salt and pepper so very few ingredients but I’m telling you this is so delicious first thing you wanna do is pretty amount of 300 400 degrees I’m sorry you want to really hot because we’re going to essentially like caramelize the cherry tomatoes fantastic. we’re gonna get these sweetness just completely out of them and they’re going to be in the beautiful almost like a little jewel by the time they’re done we’re going to drizzle these with just a touch of the extra virgin olive oil you don’t need very much a pinch of dried oregano season it with salt and pepper and just toss these around kind of with your hands.


I love tomatoes I absolutely adore tomatoes when I was a little kid my mom is taking us excuse me my mom used to give us little cups of cherry tomatoes just like this and then we put we would dip them in a little bit of salt. I am mmm so these are going to go into pre an oven 15 to 20 minutes until they start bursting when they get golden brown around the edges.I’m going to put these in and I mean you add the stuff so,we can start our soup I have about 2 teaspoons of extra virgin olive oil in this pan and I’m going to add in my chopped garlic now as you see the olive oil is not hot yet and that’s because if the olive oil was really hot and I’d add the garlic the garlic would get turned brown really quickly and they would not infuse the olive oil.


Which is what I want so,I’m just going to let this cook over medium high heat by like 30 seconds to a minute until it starts to get really really fragrant and then we’re going to add in our crushed tomatoes in about 30 seconds.I’m just going to add in my crushed tomatoes fabulous give this a stir whoops now when you’re using such few ingredients you want to make sure you use really really good quality ingredients and a look like really good imported can of Italian Tomatoes does the trick those are nice and sweet now in the same can I’m gonna put in about a cup and a quarter of water this has got a nice juice from the left between tomatoes you can put that in there medium-high heat yeah just like that the season this I’m going to just season this with salt and pepper little pinch of oregano not much though yeah just like so and I’m gonna just reduce and I’m going to bring this to a bubble reduce to medium and just cook it for about 15 minutes or so and by then that tomatoes will be done and that’s really going to be almost the end of the soup that simple so, let this go for about 15 minutes.


I just took my cherry tomatoes out of the oven and I’m adding them whew to my soup here oh man they look fantastic all that juice all fabulous flavor I’m also going to add in that roasted pepper now. I burst it and peel that myself and I have a video on my website at stove and now I’m just tearing in some fresh basil smells fabulous now to this bread I’m going to need about 3 cups of Italian bread this is whole-wheat like eopns a really love whole-wheat bread and I always have that on hand and it’s important that it’s day-old bread.

5So, I get soaked up but it doesn’t get super mushy it stays and kind of like chunk sheets so I’m just tearing this with my hands it’s better to just tear it than to cut it up it’s just rustic it’s more Italian and it’s exactly how I do it and it’s exactly how it should be done so, I’m just tearing it and like I said you should have about 3 cups of bread total I’m just going to add my bread to my soup give this a stir you want to submerge the bread into the tomato mixture this is going to thicken up and going to be really thick and delicious now you’re going to put the lid on and leave it alone for about 3 to 4 minutes and this bread just kind of soak up all that fabulous tomato soup but it’s going to be so good and now we’re going toserve it.