Bread & Tomato Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

Known as pappa al pomodoro, this thick soup calls for day-old bread. Once it has broken down, it adds body and balances the acidity of the tomatoes. If you don’t have stale bread, dry out slices of fresh bread in a 250°F oven for about 20 minutes before adding them to the soup.


  • ½ cup extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 2


  1. Heat cup oil in a 6-qt. saucepan over medium. Add garlic and cook until light golden, about 2 minutes. Reduce heat to medium-low, add leeks, and cook, stirring often, until very soft,