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pappa al pomodoro tuscan tomato soup in a bowl

Gluten-Free Pappa al Pomodoro (Tuscan Bread and Tomato Soup)

This classic Pappa al Pomodoro recipe is an Italian soup from the Tuscany region made of stale bread and tomatoes. This version is adapted from Ina Garten, but made gluten-free and vegan thanks to a Little Northern Bakehouse loaf. To make this low FODMAP omit the onion and garlic.

Prep Time 15 minutes
Cook Time 50 minutes
Servings 6



  1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  2. In a blender or food processor, puree the tomatoes until smooth. Set aside. Alternatively, you can begin with canned diced tomatoes and skip this step, but the whole taste better!
  3. In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil over a medium flame. Add the onions, carrot and fennel. Sauté, stirring occasionally, until the vegetables are soft and beginning to brown, about 8 minutes. Stir in the garlic, salt, red pepper flakes and 2 ½ cups of the bread. Cook for two minutes more, until fragrant.
  4. Carefully pour in the tomatoes and vegetable broth. Bring to boil over high heat, then reduce to medium-low and simmer until the soup has thickened slightly and the bread is completely soft, about 40 minutes.
  5. Meanwhile, make the topping: toss the remaining bread with 2 tablespoons olive oil on the prepared sheet pan. Arrange in an even layer and toast in the oven until golden brown, about 20 minutes. Remove, season with salt, and set aside.
  6. To serve, ladle the soup into bowls and divide the croutons between them. Garnish with basil and cheese, if using, and a generous drizzle of olive oil.