Onion and tomato soup
4 servings
30 minutes
Onion-tomato soup is a true embodiment of Italian cuisine: simplicity, natural ingredients, and unmatched flavor. This soup originates from rustic recipes where hearty and aromatic dishes were created from minimal ingredients. The sweetness of ripe tomatoes combines with the rich taste of onions, while the addition of herbs adds fresh notes. Olive oil gives a silky texture, and dried oregano highlights the Mediterranean character. Crunchy rustic bread rubbed with garlic and sprinkled with herbs serves not just as an addition but as a true accent, soaking up the delicious broth and becoming a tender part of the dish. This soup is perfect for cozy home dinners and can warm you even on the coldest day.
1
Wash the tomatoes, dry them, and chop them coarsely. Peel and chop the onion coarsely. Wash the herbs, dry them, and chop them finely.
- Onion: 6 heads
- Tomatoes: 6 pieces
- Chopped parsley: 3 tablespoons
- Green basil: 3 tablespoons
2
Boil 1.5 liters of water in a pot and add tomatoes, onions, and herbs to the boiling water. Season with salt, pepper, and drizzle the soup with a few tablespoons of olive oil. Cook the vegetables in boiling water until the onion is soft.
- Tomatoes: 6 pieces
- Onion: 6 heads
- Chopped parsley: 3 tablespoons
- Green basil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
3
While the soup is cooking, toast some slices of coarse flour or bran bread on the grill or in the oven. Rub the bread with garlic and sprinkle with chopped parsley and basil.
- Country bread: 1 piece
- Chopped parsley: 3 tablespoons
- Green basil: 3 tablespoons
4
Place a slice of bread with herbs in each bowl and ladle soup over it. You can also sprinkle with dried oregano.
- Country bread: 1 piece
- Oregano: to taste