Italian tomato soup is known in Italy as ‘Zuppa di Pomodora’ and is often prepared on weekends for the whole family. ‘Zuppa di Pomodora’ is a tomato soup with a tasty but very thick structure. Due to the thickness of the structure, this tomato soup is often eaten with only some bread. The soup contains only fresh ingredients, making this tomato soup very healthy, but very good filling.
- 10kg vine tomatoes
- 10 carrots
- 30 leeks
- 100 twigs of basil
- 100 twigs of parsley
- 10 cloves of garlic
- 20 shallots
- Olive oil
- 10L vegetable stock
- Soup pan
- Big stir spoon
- Soup spoon
- Wash all the vegetables and cut them in small pieces.
- Cut the shallots and garlic in small pieces.
- Heat the vegetable stock.
- Heat the olive oil in the soup pan. Fruit the shallots and the pieces of garlic.
- Then put all the vegetables in the pan. When they are warm, add the stock and the cubes of tomato.
- Bring to the boil and let it simmer for 60 minutes on a low heat. Keep an eye on the pan and keep on stirring regularly.
- After an hour, remove the pan from the heat. Puree the whole with a hand blender. Do this until the tomato soup is completely fine.
- Season the soup with salt and pepper.
- Provide enough vegetables to make a nice, tied Italian tomato soup.
- Contains: celery
- May contain: mustard and soy