Feher Paradicsomleves (White Tomato Soup)

This Hungarian soup is an exercise in restraint and purity. Three ingredients: very ripe whole tomatoes, strong chicken broth, and salt. The tomatoes simmer gently in the broth for an hour, releasing their flavor and sweetness into the liquid without breaking apart into a cloudy mess. Then they’re removed and the broth is strained, leaving behind a clear, golden soup with unmistakable tomato fragrance.

The “white” in the name refers to the clarity of the broth, not the color. It’s a consomme-style approach where the goal is flavor without visible substance. Think of it as the opposite of a thick, red tomato soup.

The tomatoes must be extremely ripe, almost overripe. Peak-season summer tomatoes with deep color and a fragrant aroma at the stem end are what make this worth cooking.

Chef Tips

• Use the ripest tomatoes you can find. Underripe tomatoes won’t release enough flavor into the broth during the gentle simmer.
• Simmer gently, never boil. Vigorous bubbling breaks the tomatoes apart and clouds the broth, ruining the clear appearance.
• Strain through a fine-mesh sieve or cheesecloth for the clearest result. Don’t press the pulp through.
• Serve in glass or crystal cups if you have them. The clear, golden broth is beautiful and deserves to be seen.

Variations

• Add a few fresh basil leaves to the simmering broth for an herbal note.
• Float a thin slice of lemon or a sprig of dill in each cup as a garnish.
• Use vegetable broth instead of chicken broth for a vegetarian version.