Italian Tomato Soup

Ever since I spend one of my summer holidays in Italy I crave tomato soup on hot days. It was seven years ago and the first time I went to a foreign country without my parents. It was just me, my best friend, her sister and her mum. We flew to Bari, rented a small car and drove along the coast into the sunset. At midnight we arrived at the lonesome cottage of my friends grandparents. Ten minutes away from the mediterranean sea and a lovely small village. The house was surrounded by olive tree plantations and pure nature.

Light and sweet Italian Tomato Soup for hot summer days

The next morning I got introduced to Luigi. He was the farmer who had his plantation next to our piece of land. Luigi took care of the houses big backyard and was responsible for the home grown vegetables and fruits. There were vegetable fields with bell pepper and aubergines. We had our own fig trees, strawberries and tomatoes. And these small tomatoes I tell you, have been the sweetest tomatoes I’ve ever had. The power of the sun made them become so tasty.

I remember that Luigi brought us some of his bigger tomatoes. He cooked up a soup for lunch. It was 34°C hot and that Italian Tomato Soup really was the last thing I wanted to eat on that hot day. In the end I was probably the first who spooned out the bowl. It was just incredible light and juicy and even refreshing. This day changed my opinion about soups and seasons. Especially because tomatoes are best in summer.

Light and sweet Italian Tomato Soup for hot summer days

Italian Tomato Soup
serves 4 

1kg tomatoes
1 big onion / 100g
1 tbsp olive oil
1 tbsp tomato puree
750ml water
2 tsp vegetable stock
1 tsp freshly chopped rosemary
1 tsp freshly chopped thyme
1 garlic clove
salt, pepper

Cut a cross into each tomato, place them into a big bowl and cover them with boiling water. Set aside and finely dice the onion and the garlic clove in the meantime. Then rinse the tomatoes and peel off the skin by placing the knife at the corners of the cross. Give the olive oil into a pot and sauté until glazed, add the tomatoes and the tomato puree in the end. Give in the water, vegetable stock, herbs and garlic. Let it simmer for about ten minutes. Then blend it and season it with salt and pepper.

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