This Pappa Al Pomodoro, or Italian Tomato and Bread Soup, or a great recipe to use stale bread! Hearty, filling, and absolutely delicious soup.
Another hit on the homestead, we love this soup!! It’s a bit of a riff on our favorite Easy 5 Ingredient Tomato Sauce, which we make weekly (not even kidding) on top of fresh pastas, butternut squash, or mushroom ravioli.
I also love that it features my favorite pantry staple: canned tomatoes! I always keep some on hand, so when I have stale bread this soup is my go-to lunch for the week.
The whole flavor of this soup depends on the quality of tomatoes. I love San Marzano tomatoes, and use them exclusively in my tomato sauces and pasta dishes! Yes, they can be a bit more expensive than regular canned tomatoes, but it truly makes all the difference. Since tomatoes are the star of the soup, I like to get the best. Costco has a rediculous 100oz can for cheap, so stock up on your next Costco run!
What’s In This Italian Tomato and Bread Soup?
- 1/4 cup olive oil
2 yellow onions, medium, diced
6 cloves of garlic, minced
4 carrots, peeled and sliced
4 stalks celery, diced
3 cups of cubed (1 inch) thick crusty bread
2 large (28 oz) cans of San Marzano tomatoes
1 cup fresh spinach
4 cups of vegetable stock
1/2 cup good white wine
1/4 cup fresh basil, julienne
1 tsp dried basil
Red pepper flakes, a pinch
Salt and Pepper to taste
How Do I Make This Soup?
In a large stock pot, heat the olive oil over low heat. Add the onion, garlic and sauté for 5 minutes until soft. Add the carrots and celery, and sauté for 10 more minutes. Add the cubed bread to the pot, and sauté for an additional 5 minutes until bread begins to brown.
In a food processor or blender, add the whole tomatoes, and pulse a few times until they are chunky but slightly blended. Add the tomatoes, spinach, vegetable stock, white wine and remainder of spices to the pot and bring to a boil. Simmer uncovered for 45 minutes. Whisk the soup roughly for a few minutes (or pulse with an immersion blender for a few seconds) and enjoy with Homemade Herbed Croutons! Add a drizzle of olive oil if you’re living dangerously.
Pappa Al Pomodoro, Italian Tomato and Bread Soup (Vegan)
Ingredients
- 1/4 cup olive oil
- 2 yellow onions medium, diced
- 6 cloves of garlic minced
- 4 carrots peeled and sliced
- 4 stalks celery diced
- 3 cups of cubed 1 inch thick crusty bread
- 2 large 28 oz cans of San Marzano tomatoes
- 1 cup fresh spinach
- 4 cups of vegetable stock
- 1/2 cup good white wine
- 1/4 cup fresh basil julienne
- 1 tsp dried basil
- Red pepper flakes a pinch
- Himalayan Sea Salt and Pepper to Taste
Instructions
- In a large stock pot, heat the olive oil over low heat. Add the onion, garlic and sauté for 5 minutes until soft. Add the carrots and celery, and sauté for 10 more minutes. Add the cubed bread to the pot, and sauté for an additional 5 minutes until bread begins to brown.
- In a food processor or blender, add the whole tomatoes, and pulse a few times until they are chunky but slightly blended. Add the tomatoes, spinach, vegetable stock, white wine and remainder of spices to the pot and bring to a boil. Simmer uncovered for 45 minutes. Whisk the soup roughly for a few minutes (or pulse with an immersion blender for a few seconds) and enjoy with Homemade Herbed Croutons! Add a drizzle of olive oil if you're living dangerously.
Mmmm tomato is one of my favourites and this looks amazing!