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Pappa Al Pomodoro, Italian Tomato and Bread Soup (Vegan)

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.

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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!

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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.

 

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Pappa Al Pomodoro, Italian Tomato and Bread Soup (Vegan)

Homestead Herbivore
This  Pappa Al Pomodoro, or Italian Tomato and Bread Soup, or a great recipe to use stale bread! Hearty, filling, and absolutely delicious soup.
0 from 0 votes

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
  • 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.
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

Posted in Dinners, Easy Weeknight Meals, Favorites, Italian, Lunches, Make Ahead, Meal Prep, One Pot Recipes, Pantry Recipes, Recipe, Recipe Index, Soups, Vegan Recipes, Vegetarian Recipes

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