Mediterranean Tomato Soup with Pasta
Submitted by SherryLynda
Rustic tomato soup made with very ripe tomatoes, garlic, and oregano, enriched with small pasta. This Mediterranean-style soup relies on peak-season tomatoes for incredible flavor.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minWhen summer tomatoes are at their ripest and most flavorful, this is the soup to make.
Fresh tomatoes simmer with garlic, onions, and oregano until they break down into a rich, rustic purée that captures the essence of the season.
Tiny pasta thimbles (ditali) add body, while fresh basil brings brightness to every spoonful.
This recipe only works with very ripe tomatoes since they are the soul of the soup.
Pro Tips
- No peeling needed: The food mill or strainer removes skins and seeds after cooking
- Ripe tomatoes are essential: Underripe tomatoes will taste flat; wait for peak season
- Make ahead: Soup keeps for 2 days refrigerated; add pasta just before serving
- Adjust consistency: If too thin, simmer uncovered for a few minutes to thicken
- Cook pasta separately: This prevents it from absorbing too much liquid and becoming mushy
Variations
- Add a pinch of red pepper flakes for a subtle kick
- Stir in white beans along with the pasta for extra protein
- Top with a swirl of pesto instead of plain basil
Ingredients
Directions
Heat olive oil in a large saucepan over medium-low heat.
Add onion and cook, stirring occasionally, about 12 minutes or until soft but not brown.
Add tomatoes, garlic, stock, water, oregano, salt, and pepper; bring to a boil.
Cover and cook over low heat 45 minutes.
Purée soup in a food mill; or purée in a food processor and strain, pressing so pulp goes through strainer.
(Soup can be kept, covered, 2 days in a refrigerator.
) Return soup to saucepan and reheat.
If soup appears thin, simmer uncovered 2 to 3 minutes to thicken slightly.
Bring a medium saucepan of water to a boil and add salt.
Just before serving add pasta and cook uncovered over high heat, stirring occasionally, 5 to 8 minutes or until tender but firm to the bite.
Drain well.
Add to soup.
Stir in 1 tablespoon basil.
Taste and adjust seasoning.
Sprinkle with remaining 1 tablespoon basil.
Serve with parmesan cheese, if desired.
NOTE: Made this only when you have very ripe tomatoes - they are the soul of this soup while the ditali, or pasta thimbles, give it body.
The soup is relatively easy to prepare because there is no need to peel or seed the tomatoes.
After cooking, they are puréed in either a food mill or food processor.
A garnish of tomato slices nad basil sprigs looks very attractive.
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