Transport yourself to the sun-drenched hills of Tuscany with this simple yet incredibly flavorful tomato soup recipe. Forget bland, watery soups; this vibrant creation bursts with the rich, earthy taste of ripe tomatoes, enhanced by fragrant herbs and a touch of sweetness. It's the perfect comfort food, equally satisfying on a chilly evening or as a light lunch on a warm day. The secret lies in slow-cooking the tomatoes to coax out their deepest flavors, resulting in a velvety smooth texture that will leave you wanting more.
This Tuscan Tomato Soup recipe is remarkably easy to make, requiring only a handful of readily available ingredients. From humble beginnings, we’ll transform simple tomatoes into a culinary masterpiece. Ready to embark on this delicious journey? Let's dive into the step-by-step instructions and create a taste of Tuscany in your own kitchen.
Tools Needed
- Oven or pan
- Big pan
- Fine strainer
- Blender
Ingredients
- Tomatoes: 1 kg (or more)
- Onions: 100-110 grams (1/10 of tomato weight)
- Olive oil
- Salt
- Sugar
- Vegetable stock or water
- Basil leaves
- White bread: 50 grams (1/2 the onion weight)
- Bocconcini (fresh mozzarella)
- Roasted cherry tomatoes
- Bread croutons
- Green oil
Step-by-Step Instructions
Step 1. Roast and Prep the Tomatoes
- Roast tomatoes in the oven (15-18 minutes) or in a pan. Cool and peel the skin.
Step 2. Sauté, Simmer, and Blend
- Heat olive oil in a pan. Add onions and cook at moderate heat until lightly golden.
- Season onions with salt and sugar.
- Add tomatoes to the onions and cook for 3-4 minutes at moderate heat.
- Add vegetable stock or water to cover the tomatoes. Add basil leaves.
- Simmer for 10-15 minutes.
- Add white bread.
- Bring to a boil, then blend the soup.
Step 3. Strain and Adjust
- Strain the soup for a smoother texture.
- Reheat the soup. Add more stock, butter, or olive oil if desired. Adjust seasoning if needed.
Step 4. Garnish and Serve
- Start with a hot plate, add bocconcini, roasted cherry tomatoes, and bread croutons. Gently pour the soup, avoiding covering the garnish. Finish with green oil.
Read more: Italian Zucchini Soup with Parmesan Croutons: A Delicious Recipe
Tips
- If you don't have an oven, roast the tomatoes in a pan.
- Adjust the amount of onions and bread based on the amount of tomatoes used (1/10 and 1/2 the onion weight respectively).
- If you don't have vegetable stock, use water.
Nutrition
- N/A
FAQs
1. Can I use canned tomatoes instead of fresh?
Yes! Use high-quality canned crushed tomatoes for convenience. You might need to adjust the cooking time slightly, as canned tomatoes cook faster.
2. How can I make this soup vegan?
Simply omit the Parmesan cheese or substitute it with nutritional yeast for a cheesy flavor. Ensure your vegetable broth is also vegan-friendly.
This simple Tuscan Tomato Soup recipe is a testament to the power of fresh ingredients and a little bit of patience. Enjoy the vibrant flavors and the comforting warmth of this easy-to-make Italian classic. Buon appetito!