Italian Tomato Soup
8 servings
15 minutes
Italian tomato soup embodies the warmth and hospitality of the Mediterranean. Its roots go back centuries, where simple rural recipes transformed into culinary masterpieces thanks to fresh ingredients and a love for food. The velvety texture, rich tomato flavor with a hint of spiciness and creamy tenderness make this soup perfect for cozy dinners. The aroma of fresh basil adds a touch of freshness, while pistachios provide an unexpected textural twist. It is served hot with crispy bread and cream cheese that enhances its richness. It pairs wonderfully with a glass of white wine, creating a perfect harmony of flavors. This soup is not just food; it's a true journey into the atmosphere of Italian warmth and family traditions.
1
Sauté chopped garlic in olive oil for 1 minute.
- Garlic: 4 cloves
- Olive oil: 2 tablespoons
2
Add diced onion and sauté until golden brown.
- Onion: 0.5 piece
3
Chop 2 small fresh tomatoes coarsely and continue frying for another 2-3 minutes.
- Tomatoes: 2 pieces
4
Add canned tomatoes to the pot, season with salt and pepper to taste. Add dried red pepper without seeds. Bring to a boil and cook for 5 minutes on high heat.
- Plum tomatoes in their own juice: 680 g
- Salt: pinch
- Ground black pepper: pinch
- Chili powder: pinch
5
Lower the heat. Coarsely chop a bunch of fresh basil, removing the large stems, and add it to the pot. Stir and puree the mixture with a blender.
- Green basil: 1 bunch
6
Slowly pour all the cream into the pot, stirring the mixture. Turn off the stove and let the soup sit for 5 minutes.
- Single cream 10% fat: 200 ml
7
Serve on the table, garnished with fresh basil leaves and unsalted pistachios. For more spiciness, it can be served with chili crackers spread with cream cheese.
- Green basil: 1 bunch
- Green pistachios: 10 g