Tomato Soup Made from Stewed Tomatoes, the Secret Recipe from Italy
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here you can find my Italian tomato soup recipe.
Would you like a new taste experience? You cook this soup for your loved one or if you want to inspire guests.
The taste of the soup is a blast and convinces the biggest critic.
Relaxation is the order of the day here, no stress in the kitchen and it’s all done very quickly.
Let’s go, relaxed cooking and a great meal together is guaranteed.
The secret recipe comes from Rome in Italy by a highly decorated star chef.
I wish you good luck!
Table of Contents
1. Recipe Italian Tomato Soup
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Italian Tomato Soup Made From Stewed Tomatoes
Cooked, photographed and written down by chef Thomas Sixt.
Easy guide for preparing Italian tomato soup from stewed tomatoes.
|500||g||tomatoes (Tip: Use San Marzano tomatoes)|
|4||Pinches||black ground pepper|
|1||tsp||brown can sugar|
|4||Pieces||shallots (or shallots)|
|1-2||Pieces||glove of garlic (or young green garlic)|
|120||ml||dry white wine (or Prosecco)|
|1||tsp||thyme (dryed or fresh) (or oregano or basil)|
|some||fresh herbs (basil, thyme, marjoram, oregano)|
Place the tomatoes in a bowl or roasting pan.
Marinate with olive oil, salt, pepper and some sugar.
Place in the oven at 190°C hot air for 30 minutes. I
I like to use raw cane sugar, its taste is more interesting than the white industrial sugar.
Shallots and garlic
Halve, peel and finely dice the shallots and garlic.
I use young garlic where available because it has a finer flavor.
Set up a saucepan and heat two tablespoons of olive oil.
Sauté the diced shallots and diced garlic in the pot for 10 minutes until translucent and colourless.
Optionally add a little sugar and lightly caramelize the starter for the tomato soup.
Deglaze with the white wine, I like to use Prosecco.
Add the prepared tomatoes and the resulting stock and bring to the boil.
Let the tomato soup mixture simmer for 15-25 minutes.
This is how the taste of the soup develops best.
If you have leftover tomato stalks, then cook them in the soup, which complements the fine aroma of the soup.
Season the tomato soup with salt, pepper, sugar and herbs to taste and serve.
You can supplement the soup with freshly grated Parmesan or Pecorino, with basil, marjoram, oregano and freshly roasted bread croutons.
Whip the cream lightly, then pour onto the soup using a spoon or sippy cup.
Season the soup with a little soy sauce!
2. Nutritional Values
3. Preparation of Italian Tomato Soup
You need fresh , ripe and tasty tomatoes for the Italian tomato soup .
Other ingredients are: olive oil , shallots , garlic , white wine , salt , pepper , sugar .
Optional herbs such as thyme , oregano , marjoram or basil , an Italian herb blend and tomato paste .
As a special addition , some gin , soy sauce or Worcestershire sauce .
Soy sauce is the absolute insider tip for tomatoes. The sauce acts as a natural flavor enhancer.Recommends Chef Thomas Sixt
The step-by-step overview:
Put the tomatoes in the oven , place the tomatoes in an ovenproof bowl or roaster, marinate the tomatoes with a little olive oil, season with salt, pepper and sugar.
In the meantime sauté the diced shallots and diced garlic in a saucepan with olive oil for 20 minutes , caramelise slightly with a little sugar , then deglaze with white wine and let simmer gently .
Next, add the stewed tomatoes to the soup and bring to the boil. Allow the soup to simmer for 25 minutes , then mix the soup .
Whether you pass the soup through a sieve or not is a matter of taste.
Finally taste the soup, salt, pepper, sugar, cayenne pepper. A little bit of soy sauce conjures up an excellent taste in the soup. Then arrange and refine with extras such as bread cubes, parmesan or whipped cream.Chef Thomas Sixt recommends an exquisite finale
4. What goes well with Italian Tomato Soup
Here are some additions that go well with tomato soup:
Crunchy bread cubes:
Cut white or black bread into slices and 1 cm cubes and toast in a pan with butter and olive oil. Seasoned with salt, pepper, thyme and garlic, serve these crispy bread cubes with the soup.
Fry some basil leaves in hot vegetable oil. Be careful, the fat splatters, so put the lid on at the beginning. Place fried basil leaves on kitchen paper and season with salt. Place the basil leaves decoratively on top of the soup just before serving.
Grated cheese or cheese cubes:
A light sheep’s cheese, cut into cubes or grated hard cheese such as Parmesan, Pecorin or mountain cheese goes well with the tomato soup.
Chervil, marjoram, oregano, thyme, parsley, wild garlic, basil, lovage… dare to try new herbs with tomato soup.
5. More Ideas for Your Soup Pot
Tomato soup with tomato passata
Tomato soup with fresh tomatoes
Iced cold tomato soup
Comments, Cooking Questions and Answers
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Please don't forget the star rating on the recipe, 5 stars means you liked it!
Hi Chef Thomas!
I am in culinary heaven!
Excellent recipe that actually takes tomato soup to a new level.
Our tomatoes from the garden were so flavorful that basil and fresh parmesan were perfect and sufficient.
We only used the soy sauce to taste, which gives a great rounding off.
Thanks for this simple and great recipe!
Great Photos and great guide for perfect soup 🙂
I followed your instructions exactly and the soup turned out delicious.
Since I have cooked a little more, the cooking question for you: Can I serve the soup cold the next day?
Thank you and best regards Pete