Name: Zuppa di pomodoro fresco (fresh tomato soup) Recipe
Total time: 45 min
Yield: Serves 6 to 8
Ingredients: 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

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By Noelle Carter

July 3, 2014

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 may be that there is no recipe — just a cook’s inspiration of the night before, who knows? But I would love to see if you can get them to share.

Ruth Benson

Los Angeles

Dear Ruth: With just a few ingredients, there’s not much to this inspired soup. Gino Angelini was happy to share his fresh tomato soup recipe so you can have a taste of his Los Angeles restaurant at home.

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2 tablespoons extra-virgin olive oil, with extra for garnish

1 small onion, finely diced

½ carrot, finely diced

2 basil leaves

1 sprig thyme

3 pounds tomatoes, coarsely chopped

Salt and pepper

Burrata cheese, for garnish

In 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.

Stir 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.

Remove 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.