Tomato & Bread Soup
RR
Inspired by Ruth RogersMy Thermomix reimagining of their pappa al pomodoro
My Thermomix take on a River Café-style pappa al pomodoro — rustic Tuscan tomato and bread soup.
This is my independent Thermomix homage to Ruth Rogers and the comforting appeal of pappa al pomodoro. It keeps the spirit of the original inspiration, but the method is written fresh for TM6 and TM7 cooks who want clear settings and a warm, achievable result.
Ingredients
- 🧅1 onion, halved
- 🧄3 garlic cloves
- 🫒40 g olive oil
- 🍅800 g ripe tomatoes (or tinned)
- 💧400 g stock
- 🌾150 g stale bread, torn
- 🫑Basil, salt, pepper
Thermomix method
- Chop onion and garlic 4 sec / speed 5. Add oil, sauté 3 min / 120°C / speed 1.
- Add the tomatoes and stock. Cook 16 min / 100°C / speed 1.
- Add the torn bread and basil, mix 10 sec / Reverse / speed 2, and rest 5 minutes so the bread soaks up and thickens. Season, finish with good olive oil.
Aly's tips
- Stale bread is essential — it's the body of the soup.
- Finish with your best olive oil, Tuscan-style.
Questions
Smooth or rustic?
Traditionally rustic and thick — don't blend it smooth.
Is this the original Ruth Rogers recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Ruth Rogers and pappa al pomodoro; it is not endorsed by or affiliated with the chef.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.
An independent Thermomix reinterpretation inspired by Ruth Rogers's pappa al pomodoro. Not affiliated with, authorised by or endorsed by Ruth Rogers or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.
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