Easy Tomato Soup

Name: Easy Tomato Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: Filini pasta 1 ½ cup; Pizzutelli tomatoes 1 ¾ cup; Red spring onions from Tropea 2.8 oz; Oregano fresh to taste; Basil to taste; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Black pepper to taste; Water 3 ¼ cups

it es fr de br

293

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 293
Carbohydrates g 55.5
of which sugars g 5.7
Protein g 7.8
Fats g 4.4
of which saturated fat g 0.64
Fiber g 2.9
Sodium mg 501

Difficulty: Very easy
Prep time: 5 min
Cook time: 30 min
Serving: 4
Cost: Very low

PRESENTATION

If you're after a tomato soup recipe that's really something, you've got to try this version from Campania. It is all about those legendary 'pomodori pizzutelli' tomatoes, right from the Vesuvio area. And these tomatoes are known for their sweet yet slightly tangy taste. I mean, they are the real deal. They make this homemade tomato soup stand out, for sure. Campania folks have a knack for using what's in season, turning a simple easy tomato soup into a dish that's just amazing.

The soup has a smooth, moist texture with a hint of acidity. And you know what? It really lets those tomatoes shine. Local wisdom? Keep it simple—let the ingredients do the talking—so you get a meal that's both comforting and straightforward.

Can't find pomodori pizzutelli? No biggie! This tomato soup recipe is super versatile. You can adapt it to whatever fresh tomatoes are around. That's the Italian way—use what's local, what's fresh. You'll end up with a rich, velvety soup that brings a bit of summer warmth even in winter. In Campania, this homemade tomato soup often comes with fresh egg pasta. Super tasty. The pasta absorbs the creamy broth beautifully, making each bite a piece of heaven.

Locals might throw in some basil or a splash of olive oil for that extra aroma. Whether it's for a family dinner or a quick lunch, this easy tomato soup offers a taste of Italian comfort. Seriously good. Each bowl can be a bit different, depending on the season and tomatoes. And that's just how it's enjoyed here—simple, genuine, all about celebrating good ingredients.

So, grab your fresh tomatoes. Let the flavors of Campania warm up your kitchen. Pretty simple, right? Enjoy Italy with every spoonful and feel the love that goes into every simmering pot of this classic dish. For real, you're gonna love it.

INGREDIENTS: Filini pasta 1 ½ cup (250 g); Pizzutelli tomatoes 1 ¾ cup (300 g); Red spring onions 2.8 oz (80 g) - from Tropea; Oregano to taste - fresh; Basil to taste; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Black pepper to taste; Water 3 ¼ cups (750 g)

Preparation

How to prepare Easy Tomato Soup

To prepare the tomato soup, first wash the tomatoes. Then cut them into quarters 1 and then into rather small cubes 2. Set aside and move on to the Tropea onion; remove the outermost leaves 3

and slice it 4. Heat a drizzle of oil in a saucepan, add the onion 5 and 1/4 cup of water 6. Let the onions stew over moderate heat for about ten minutes,

then add the tomatoes 7, the fresh oregano leaves 8, the basil leaves 9 and season with salt and pepper.

Add 7 oz of water 10 and cook for about 15 minutes. Then pour in another 17.5 oz of water and bring to a boil, then add the pasta directly into the tomato soup 11 and finish cooking the pasta. If you choose a shape like ours, 2 minutes of cooking will suffice. Scent with a few fresh oregano leaves 12,