Pappa al pomodoro

The Tomato soup is perhaps one of the most traditional dishes of Tuscany, of peasant origin, as we can guess from its simple ingredients that are mainly tomatoes, Tuscan bread, not salted and stale, extra virgin olive oil and “smells” ie: basil, leeks, pepper, chiliand salt.

Serves: 4

Difficulty: Easy

Total: about 40 minutes


  • 300 gr. of Tuscan bread stale.
  • 800 gr. ripe tomatoes or good qualitypeeled
  • 1 liter of vegetable broth.
  • 1 leek
  • 1 bunch basil
  • Extra virgin olive oil q.s.
  • Salt to taste
  • pepper
  • Cayenne pepper (optional)


Chop the leek and fry with a Cayenne pepper. Add the diced tomatoes, salt and pepper, cook about half an hour. Combine the broth and the bread previously cut into thin slices. Mix well so that the flavors can blend. Join now the basil, turn off the flame, add oil, stir, seal and let it rest. You can serve it warm or hot.