Tomato Bread Soup: Pappa al Pomodoro

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Very very good

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Just had this in Florence in a little family trattoria last week and didn't think I would ever taste it that good again. Thanks to Mario and the freshest ingredients around, I've done it!!

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I made this for the first time today. I am lucky because I grown my own organic veggies and used everything from my garden freshly picked this morning. What a great flavor! I made one small adjustment. I have so many fabulous peppers so I added about a cup of chopped green/red peppers just shortly after I cooked the onions. Peppers, onions and tomatoes are great companions and by doing this you geat a hint of the sweet bell pepper. Literally, everhthing was from the garden but the obvious (oil, wine-although if i would have used my brother's homemade white wine I guess I could say it was from the garden, and cheese. Any way this was great! Now I am going to can it so I can add this to my huge food bank for the winter months! Ciao!

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I had to puree the soup for my husband who doesn't like chunks of tomato in his food. I then added home made garlic croutons from some leftover sour dough bread. It was fantastic!!

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The tomato bread soup Pappa al Pomodoro was so delicious as Mario prepares it, but we tried substituting a can of gourmet tomato soup one time to save time on a busy day and got a great creation, Thanks I love tomatoes and now I have another way!

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This soup sounds and tastes delicious!
My whole family enjoyed it as much as I did and it was nery easy to make.

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i had this wonderful dish for the first time in tuscany. it was one of the best meals of my entire life. what could be better...PASTA with BREAD sauce?! i was fairly sure i would never be able to make it as well as the gracious italians that owned the winery where i ate it...but thanks to this SIMPLE! recipe, i have! it is absolutely delicious. serve with large shells- its my boyfriend's favorite!

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I made this with Trader Joe's canned tomatoes and good two-day old sun-dried tomato bread. Pretty tasty! I also added a few other spices - a few teaspoons of turmeric and ground coriander -- because it seemed a bit bland. Next time, I'd also add some veggies. A keeper, though!

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All dishes rest on their ingredients (and the skill of the cook. This dish lives or dies by the ingredients-you MUST use fresh tomatoes (go to your farmers' market and best bread you can find (or make and, of course, genuine Parmesan. With these in hand, not much skill (lucky for me is required to make this absolutely delicious, end-of-veggie season soup. And it's easy and fast and soooooooooo good.

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Really fast, easy and great for a cold day. Used up the last of my garden tomatoes, some basil before it went to seed and a loaf of old bread we happened to have. Even the kids liked it.