Pappa Al Pomodoro (Basil and Tomato Bread Soup)

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Pappa Al Pomodoro (Basil and Tomato Bread Soup)


  • 1/2 cup olive oil, divided
  • 1 1/2 tablespoons TABASCO® brand Original Red Sauce
  • 12 (1-inch thick) slices of French or Italian baguette, slightly stale
  • 2 cloves garlic, finely chopped
  • 1 1/2 pounds vine ripened tomatoes, peeled, seeded, and very coarsely chopped
  • 3 cups chicken broth
  • 1 cup loosely packed basil leaves (about 40), slivered
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Shaved Parmesan (optional)


Combine 1/4 cup olive oil and TABASCO® Sauce in large mixing bowl. Cut bread slices into 1/2-inch pieces. Toss bread in olive oil mixture, set aside.

Add remaining 1/4 cup olive oil and garlic to large saucepan over medium heat. Sauté for 2 to 3 minutes. Add tomatoes, chicken broth, basil, balsamic vinegar, sugar, salt and black pepper. Simmer for 15 minutes. Remove from heat; add bread pieces and cover. Let sit for 1 hour.

Serve hot or cold. Garnish with shaved Parmesan cheese, if desired.

Makes 6 to 8 servings.

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