Pappa Al Pomodoro – Tuscan Tomato and Bread Soup

 Recipe from What's For Lunch, Honey?  


500g juicy, ripe cherry tomatoes, cut in halves
800g good quality canned Roma tomatoes
500g good quality wholegrain bread, a day old and cut into small cubes
3-4 garlic cloves, finely sliced
1 bunch of basil, finely chopped
Lots of extra virgin olive oil
Fleur de sel
Black peppercorns, ground


  1. Pre-heat the oven to approx. 175-180 degrees C.

  2. In a large bowl add the cherry tomato halves, 1 sliced garlic clove, a drizzle of the olive oil, a pinch of Fleur de sel and pepper and a quarter of the basil. Toss well then spread out evenly on a baking tray. Gently roast the tomatoes for 20- 25 minutes to bring out the intense flavor of the tomatoes.

  3. In a large pot, heat up some olive oil. Add the garlic and sauté until fragrant, then pour in the canned Roma tomatoes complete with the juices. Coarsely mash the tomatoes with the back of a wooden spoon. Add approx. 350-400 ml of water and bring to a gentle boil. Reduce heat and simmer for 15-20 minutes.

  4. Throw in the bread cubes and the basil leaves, setting some for decoration aside. Season the soup to taste, giving the whole thing a good stir.

  5. Once the cherry tomatoes are nicely roasted and caramelized add them, along with the roasted garlic and oil, to the soup. Make sure you scrape off all the bits stuck to the tray and add them to the soup too.

  6. Stir the soup well. The consistency of this soup should be thick with almost a creamy texture. If your bread had bits of grains or seeds in it you should have a more porridge kind of texture. You can adjust the consistency to your liking by adding more water, should you find it too thick.

  7. Serve in individual bowls with a sprinkling of chopped basil leaves.

Sauté some sliced garlic and chopped chili in olive oil until fragrant. Spoon the perfumed oil over the warm soup and enjoy.