3 (12)

Categories: Appetizers, Soups, Vegetarian

Zuppa di pomodoro fresco (fresh tomato soup)

Zuppa di pomodoro fresco (fresh tomato soup)
Bob Chamberlin / Los Angeles Times

Dear SOS: I had a wonderful soup at Angelini Osteria. It was a tomato-based soup that was the best I've ever had in my life. Full of vibrant flavor. I have e-mailed the restaurant, but they have not replied. It ... Read more

Total time: 45 minutes | Serves 6 to 8
  • 2 tablespoons extra-virgin olive oil, with extra for garnish
  • 1 small onion, finely diced
  • 1/2 carrot, finely diced
  • 2 basil leaves
  • 1 sprig thyme
  • 3 pounds tomatoes, coarsely chopped
  • Salt and pepper
  • Burrata cheese, for garnish

Step 1In a small, heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrot, basil and thyme. Cook, stirring frequently, until the vegetables are tender, 10 to 12 minutes.

Step 2Stir in the tomatoes, along with three-fourths teaspoon salt and one-fourth teaspoon pepper, or to taste. Simmer for 20 minutes to break down the tomatoes and marry the flavors.

Step 3Remove from heat and purée the soup, then strain through a fine mesh strainer. Serve the soup hot, with a small spoonful of burrata and a drizzle of olive oil.

Each of 8 servings, without garnish:
Calories 63; Protein 2 grams; Carbohydrates 7 grams; Fiber 2 grams; Fat 4 grams; Saturated fat 1 grams; Cholesterol 0; Sugar 5 grams; Sodium 229 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Savory tomato galette
Chilled cucumber soup
Albacore ceviche salad
Sformatino of Gorgonzola