Pappa al Pomodoro

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This Pappa al pomodoro is a beautiful celebration of simple, rustic Italian cooking. By roasting fresh tomatoes with garlic and fragrant fennel seeds, the natural sugars caramelise to create a deeply savoury and rich base. This vegan soup relies on the traditional technique of thickening the broth with torn, shop-bought crusty bread, resulting in a comforting, velvety texture that is far more satisfying than a standard tomato soup.

Ideal as a healthy lunch or a light starter, this dish is a fantastic way to use up slightly stale bread. The contrast between the thick, silken soup and the golden, oil-drenched croutons makes it a favourite for those seeking a wholesome yet indulgent plant-based meal. Serve it warm with a generous drizzle of high-quality olive oil to enhance the vibrant Mediterranean flavours.

Ingredients for Pappa al Pomodoro

900g tomatoes, cored, quartered
2 garlic cloves, smashed
1/2 teskedar fänkålsfrön
6 tablespoons olive oil, divided, plus more
Koshersalt
Nymalen svartpeppar
4 sprigs basil
1/4 loaf country-style bread, crust removed, torn into 2" pieces (about 350ml ), divided

How to make Pappa al Pomodoro

Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 tablespoons oil in a large baking dish; season with salt and pepper.

Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30–35 minutes.

Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 950ml water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8–10 minutes; season with salt and pepper.

Meanwhile, tear remaining 120ml bread into smaller pieces; toss on a baking sheet with 3 tablespoons oil; season with salt. Toast, tossing often, until crisp, 5–8 minutes.

Serve soup topped with toasted bread and drizzled with more oil.

Ansvarsfriskrivning

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