If you could sum up Italian cuisine in just three ingredients, they would definitely be tomatoes, garlic, and extra virgin olive oil. Well, this delicious summer soup recipe firmly embraces these elements. It’s a real celebration of Italian gastronomic traditions that every home cook here in Italy knows how to make. This Italian fresh tomato soup recipe is not one you’ll find on expensive restaurant menus. However, at the same time, it is something everyone truly enjoys and raves about, even the little kids!
The real star of this homemade tomato soup recipe is, of course, the tomatoes, as they make up more than 90% of the ingredients. For this reason, they need to be as fresh, plump, and ripe as possible or the soup will taste bland. I usually prepare this dish in peak season, when I’m sure these vegetables are at their best.
This time, I’ve used three different tomato varieties from my brother’s garden to make my tomato soup from scratch: Piccadilly, Roma, and San Marzano tomatoes. This said, you can use any varieties you want; just avoid watery bland ones.
This easy tomato soup recipe with fresh tomatoes is extremely simple to make and it can be easily made vegan with just one simple twist. I’m sure you will love it as much as I do! Finally, if you want to enjoy this wonderful fresh tomato soup as an Italian person would, all you have to do is to serve it with a few slices of fresh rustic bread and a piece of Italian cheese, like Asiago, Montasio, or Fontina. I hope this becomes your new favorite tomato soup recipe.
Notes
- If you don’t like anchovy fillets or want to make this dish vegan, you can obviously skip them in this recipe. However, I’d highly recommend not to do so, as they are what gives this dish a real boost of flavor. Moreover, they completely dissolve in hot oil, so you won’t even notice they were there in the first place.
- If you feel your soup needs a little sweetness to balance the salt and spice, add a pinch of sugar when you add the other seasonings to the pot.
- If you want your soup to be smoother, blend it with an immersion blender (or a regular blender) before serving.
FAQs
Do you have to peel tomatoes for fresh tomato soup?
No, you don’t have to peel the tomatoes before adding them to the soup. Because the soup simmers for so long, the tomato skins tend to naturally fall off the tender tomato pieces and then we discard them before serving the soup anyway.
Do you remove the seeds for fresh tomato soup?
Nope! As above, we’ll remove them at the end once the fresh tomatoes are deliciously tender.
What goes well with homemade tomato soup?
There are many delicious ways to serve fresh tomato basil soup:
- Go the Italian way with crusty bread slices, a drizzle of olive oil, and cheese.
- Go the American way and serve it alongside a grilled cheese sandwich.
- Add a garnish, such as roughly chopped fresh basil leaves or croutons.
How do you store fresh tomato soup leftovers?
Store leftover tomato soup in an airtight container in the fridge for up to four days. The easiest way to reheat soup is on the stovetop. Alternatively, freeze leftovers for up to three months. Thaw overnight in the fridge before reheating on the stovetop.
How do you make vegan fresh tomato soup?
Simply omit the anchovy fillets and you have yourself a vegan tomato soup recipe.
How do you make creamy tomato soup?
The easiest way to add cream to this tomato soup with fresh tomatoes is to simply serve it with a drizzle of heavy cream or a dollop of sour cream before serving.
Italian Fresh Tomato Soup (Zuppa di Pomodoro)
Ingredients
For the Soup
- 3½ pounds fresh tomatoes, preferably of 2 or 3 varieties
- 6 tbsp extra virgin olive oil
- 2 large minced garlic cloves
- 2 anchovy fillets
- Salt and freshly ground black pepper, to taste
- Crushed red pepper flakes, to taste
- 15 basil leaves
For Serving
- Extra virgin olive oil
- 4 slices rustic bread
- 4 pieces hard cheese, such as Asiago
Instructions
- Wash and cut the tomatoes into similar-sized pieces. If you are using cherry tomatoes, you can leave them whole.
- Heat the olive oil in a tall saucepan over medium low heat. Add the garlic and anchovies, and cook them for 1 to 2 minutes over medium-low heat, until the anchovies dissolve and the garlic starts to sizzle.
- Carefully add the tomatoes to the pot, together with the salt and chili pepper, and mix everything together.
- Let the soup cook for 45 to 50 minutes, stirring occasionally. At this point, the tomatoes should be completely wilted and fallen apart into a nice soup.
- Remove the pan from the heat, and carefully pass the soup through a mesh strainer to discard the tomato skins and seeds.
- Pour the soup back into the pan to reheat it, then add the basil. Taste the soup and adjust the salt and chili pepper, if needed.
- Once the soup is hot, serve it with a drizzle of olive oil on top, the bread, and the cheese.
Nutrition
About the Author: Giorgia Fontana
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