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Creamy Tomato Basil Soup

Zuppa cremosa al pomodoro e basilico


Ci si prepara per un inverno a casa - Getting ready for a winter at home


We are all gearing up for a winter with more time spent within the confines of our homes than ever before. I imagine that even those of us who relish cozy evenings on the couch spent watching wholesome Netflix shows and lazy weekends filled with loungewear and bottomless cups of coffee may be itching for novelty and changes in scenery. While I'm scratching my head along with the rest of you in search of ways to keep myself from going crazy this season, I offer a delicious and easy tomato soup that I've adapted from Ina Garten's recipe which will add some flavor and comfort to your nights spent at home.


Tomato soup reminds me of days I got sent home sick from school and sat curled up in my Nana's TV room, watching rented movies from Blockbuster and slurping on Campbell's. The version I share here is slightly elevated from the canned kind and has ingredients that are ubiquitous in any Italian kitchen - ripe tomatoes, fresh basil and thyme, and high quality olive oil. This is a lovely week night dinner as there is plenty of opportunity for multitasking while the tomatoes roast or the soup simmers, or it can be one of those Sunday dishes that fills your home with warming aromas and brings the whole family together around the table. Either way, I hope it provides you with some cozy cheer during this cold season.


La Ricetta - The Recipe


Gli ingredienti - The ingredients

  • pomodori freschi ~ ripe plum tomatoes - 3 pounds

  • olio extravergine d'oliva ~ extra virgin olive oil - 1/4 cup + 2 tablespoons

  • sale ~ salt - 1 tablespoon

  • pepe ~ pepper - 2 teaspoons

  • cipolle gialle ~ yellow onions - 2

  • aglio ~ garlic - 6 cloves minced

  • burro ~ butter - 2 tablespoons

  • pomodori in scatola ~ canned plum tomatoes - 28 oz

  • basilico fresco ~ fresh basil - 2 cups

  • timo fresco ~ fresh thyme - 4-5 sprigs

  • brodo di pollo ~ chicken broth - 1 quart/4 cups

  • panna ~ heavy cream - 3/4 cup

  • parmigiano reggiano grattugiato ~ grated Parmesan cheese - for garnish



Step 1. Preheat the oven to 400°. Slice the plum tomatoes in half and toss them with 1/4 cup of good quality olive oil, salt, and pepper in a single layer on a baking sheet. Roast for 45 minutes.


Step 2. In a large pot, sauté the onions and garlic in the butter and the remaining 2 tablespoons of olive oil for ten minutes.


Step 3. Add the canned tomatoes, basil, thyme, cream and chicken broth along with the roasted tomatoes and their juices. Bring to a boil and then turn the heat down and simmer for 20-30 minutes.


Step 4. Use an immersion blender to blend the elements together. Serve hot with parmesan cheese sprinkled on top.


Buon appetito!






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