Italian Tomato Soup
Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka
Italian tomato soup is a simple yet bold seasonal classic full of the flavor of ripe tomatoes, herbs, and olive oil. It stands out with the natural sweetness of tomatoes balanced by garlic, onion, and gentle spices. An ideal summer soup that tastes like it was freshly made in a Mediterranean kitchen.
Ingredients
soup
- 3000 g tomato (ripe)
- 3 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 15 g basil
- 15 g oregano (fresh)
- 1 tsp dried thyme
- 1 1/2 tsp salt
- 3 tbsp cane sugar
- 1 bay leaf
- 1/4 tsp black pepper
- 1 pinch ground cinnamon
How to make it
- Score a shallow 'X' on the bottom of each tomato. Blanch them in boiling water for about 1 minute until the skin starts to peel away, then transfer immediately to cold water. Peel off the skins and roughly chop the tomatoes, keeping all the juices.
- In a large pot, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 5-7 minutes until softened and lightly golden.
- Add the chopped tomatoes with all their juices, basil, oregano, thyme, salt, brown sugar, bay leaf, and black pepper. Stir well to combine, bring to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes.
- Remove the bay leaf. Blend the soup until completely smooth using an immersion blender or stand blender. Taste and adjust seasoning with salt or sugar as needed.
- Stir in the pinch of cinnamon and blend briefly once more. Serve hot with toasted bread and fresh basil leaves.
Nutrition
290Calories
8 gProtein
46 gCarbs
12 gFat
10 gFiber
per serving
