Tomato soup
This Italian inspired tomato soup leans on tomato paste and a friendly set of spices. In Italian kitchens tomato soup ranges from velvety to bright and brothy. Our bowl aims for weekday comfort. Fresh basil on top, a soft touch of sweetness and a gentle tang that brings balance. It is cozy and quick and it tastes like home.
Ingredients:
- 1 liter water
- 4 tablespoons tomato paste
- 70 grams soup noodles
- 5 pieces black peppercorns (whole)
- 4 pieces allspice
- 2 pieces bay leaf (dried)
- 1 piece cinnamon stick
- 1 piece onion
- 1 teaspoon vinegar
- 2 tablespoons sugar
- 1 pinch salt
- 2 sprig basil (fresh)
Nutrition values (per 100 g):
| Energy | 38 kcal 157 kJ | |
|---|---|---|
| Protein | 1,1 g | |
| Carbohydrates | 8,3 g | |
| - of which sugars | 3,1 g | |
| Fat | 0,2 g | |
| - saturated fat | 0,0 g | |
| - trans fat | 0,0 g | |
| - monounsaturated fat | 0,0 g | |
| - polyunsaturated fat | 0,0 g | |
| - cholesterol | 0,0 mg | |
| Fiber | 0,7 g | |
| Salt | 0,0 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
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Nutrition values (for the whole recipe):
| Energy | 485 kcal 2 028 kJ | |
|---|---|---|
| Protein | 13,5 g | |
| Carbohydrates | 106,4 g | |
| - of which sugars | 40,0 g | |
| Fat | 2,0 g | |
| - saturated fat | 0,5 g | |
| - trans fat | 0,0 g | |
| - monounsaturated fat | 0,3 g | |
| - polyunsaturated fat | 0,6 g | |
| - cholesterol | 0 mg | |
| Fiber | 8,8 g | |
| Salt | 0,37 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Recipe steps:
- Bring water to a boil and add the tomato paste, onion (cut in half), and all the spices.
- Simmer everything for about 20 minutes, then remove all the spices from the soup.
- Season the soup with 1 tbsp of vinegar and 2 tbsp of sugar; add salt to taste if needed.
- You can thicken the soup with a roux, or simply add soup noodles, which work just as well.
- Serve immediately, ideally garnished with fresh basil, which will add a lovely aroma to the soup.
Tomato backbone:
Good tomato paste is the heart of the recipe. Choose one with a bold color and a clean label. Water opens the flavors and the spice mix builds character. Cinnamon gives a warm hint, allspice and pepper add depth and bay leaves make the finish round. A small onion simmers with the paste and lends a quiet background. You lift it out and the soup stays clear in taste.
Technique tips:
Let the paste simmer with spices for a few minutes so the color and aroma bloom. Add sugar and vinegar after you remove the spices. It is easier to find the sweet and sour harmony. For a richer body whisk in a small knob of cold butter off the heat. Blend briefly if you want a silky texture. Cook the noodles right in the soup near the end. The starch helps the broth feel more complete.
Variations and ideas:
For a Mediterranean mood drop in a piece of sun dried tomato and a few leaves of oregano. On chilly days add a handful of small pasta and a spoon of cream. For a lighter bowl keep only basil and a drizzle of olive oil. If you have no noodles use a small handful of rice and simmer until tender. Kids love a smoother profile which you can get with a spoon of carrot puree. A pinch of chili flakes on the plate turns up the heat for grown ups.
Pasta and thickening:
Soup noodles are quick and dependable. Small pasta shapes hold up well if you have a little time. A roux is optional. Use it when you want a fuller and very steady texture. For a lighter approach skip the roux and lean on pasta for body.
Serving and pairings:
Finish with fresh basil and a drizzle of good olive oil. Add a slice of toasted bread or a piece of focaccia for crunch. At dinner the soup pairs well with grilled cheese or roast chicken. A simple green salad on the side is lovely. Sparkling water with lemon keeps things bright and a glass of dry white wine makes the evening feel special.
Make ahead and storage:
This soup is wonderful right away and even better the next day. Store in the fridge and reheat gently. Add noodles at the last moment so they keep a pleasant bite. The base can be frozen without pasta. Bring it back to a simmer, adjust the taste and fold in fresh herbs.
Quick questions:
- Too sour? Stir in a small spoon of sugar.
- Too sweet? Add a few drops of vinegar or lemon.
- Not bold enough? Add a pinch of salt and rub a basil leaf between your fingers before sprinkling it in.
- Too thin? Reduce a little longer or add a few more noodles.
