Zuppa di Pomodoro
Zuppa di Pomodoro is a classic Italian tomato soup that bursts with flavor and is incredibly comforting. This recipe is simple and perfect for serving on a cool evening or as a starter for a larger meal. The rich tomatoes, aromatic herbs, and a drizzle of olive oil make this a must-try!
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large pot, heat the olive oil over medium heat.
- 2
Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- 3
Pour in the diced tomatoes with their juices and the broth, stirring to combine.
- 4
Add the dried basil, sugar, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- 5
Using an immersion blender or transferring the soup in batches to a blender, blend until smooth. Return to the pot.
- 6
Stir in the lemon juice and chopped parsley, cooking for an additional 2 minutes to combine the flavors.
- 7
Ladle the soup into bowls and garnish with sliced green onions and a drizzle of olive oil before serving.
Cook notes
Tips
For extra creaminess, you can add a splash of heavy cream just before serving.
Serve this soup hot with a side of crusty bread for dipping.
Don't skip the lemon juice; it brightens the flavors substantially.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat soup gently on the stove over low heat to avoid burning.
- Consider freezing portions for an easy meal later.
Substitutions
- Use fresh basil instead of dried for a more vibrant flavor.
- Substitute chicken broth with vegetable broth for a vegetarian option.
- Sweet onion can replace regular onion for a milder taste.
What to Serve With
- Crusty sourdough bread
- Mixed green salad
- Grilled cheese sandwiches
Common Mistakes
- Not allowing the soup to simmer long enough can result in a less developed flavor.
- Using too much salt before tasting might over-season the soup.
- Forgetting to blend the soup could leave it chunky instead of smooth.
Recipe FAQ
Can I use fresh tomatoes instead of canned?
Yes, you can use about 2 pounds of fresh tomatoes, diced, but you may need to adjust the cooking time.
Is Zuppa di Pomodoro gluten-free?
Yes, as long as you use gluten-free broth and check your canned tomatoes for any added ingredients.
Can I freeze the soup?
Yes, store it in an airtight container in the freezer for up to 3 months.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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