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Milk Street Recipe

Marika Contaldo Seguso’s Tomato and Bread Soup

40 minutes

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Marika Contaldo Seguso’s Tomato and Bread Soup

For Marika Contaldo Seguso, event planner, cookbook author and native of Milan who now resides in Venice, pappa al pomodoro, or Italian tomato and bread soup, is a simple but satisfying meal that comes together quickly. To boot, it requires only a handful of ingredients that she typically has on hand. A crusty, rustic day-old loaf that’s cut into cubes and left out at room temperature for a day or so is best; if your bread is fresh and you need to stale it in a hurry, cut it into ½-inch cubes, then dry it on a rimmed baking sheet in a 450°F oven for 5 to 7 minutes, stirring once halfway through. Seguso says that pappa al pomodoro purists might balk at the Parmesan garnish, but the cheese is a typical Tuscan flourish for the soup.

4 to 6

Servings

Tip

Don’t forget to partially cover the saucepan when simmering the tomatoes. This helps soften the tomatoes more readily while preventing their juices from over-reducing.

40 minutes

Reviews
Mitch F.
August 29, 2022
Ok for a base
Great tomato flavor but lackluster for a stand-alone soup. Needs other things to add texture and depth.
Mildred E W K.

I have enjoyed MilkStreet since the beginning. Love the recipes, and the banter.


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