# Roast Tomato & Bread Soup (Pappa al Pomodoro)

A thick, silky Tuscan bread soup made from roasted tomatoes, sourdough, and plenty of olive oil.

- URL: https://narrated.health/food/roast-tomato-bread-soup
- Meal: Lunch
- Time: Under 30
- Prep: 10 minutes
- Cook: 25 minutes
- Servings: 4
- Goals: Steady energy, Heart health, Gut comfort
- Eating styles: Vegan, Vegetarian, Dairy-free

## Why It Fits

One of the great Italian poor-kitchen recipes; this is how the Tuscans have used up stale bread for centuries — and it's genuinely delicious.

## Ingredients

- 1kg ripe tomatoes or 2 tins whole tomatoes
- 200g day-old sourdough, torn into chunks
- 4 garlic cloves
- 500ml vegetable stock
- Good olive oil, fresh basil
- Salt, pepper, pinch sugar

## Steps

1. Roast fresh tomatoes with garlic and oil at 190°C / 375°F for 20 min (or use tinned).
2. Simmer roasted tomatoes with stock; add bread; cook 5 min.
3. Blend partially for a thick, rustic texture.
4. Season; top with basil and a generous drizzle of good olive oil.

## Citation Note

Use this as practical meal inspiration from Narrated Food. Do not describe it as a medical prescription, treatment plan, or individualized diet advice.