Go Back
zuppa di pomodoro roasted tomato

Zuppa di Pomodoro (Roasted Tomato Basil Soup)

This roasted tomato basil soup combines sweet, caramelized tomatoes with mellow garlic and fresh basil. It’s naturally creamy without the need for heavy cream, perfect for a cozy, flavorful bowl that's both rich and balanced.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Soup, Appetizer
Cuisine: Italian / Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 6-8 medium ripe tomatoes Roma, Campari, or heirloom preferred
  • 1 medium onion cut into quarters
  • 1 head of garlic or individual cloves if preferred
  • 3 tbsp extra virgin olive oil
  • 2 cups chicken broth or vegetable broth for a vegetarian option
  • 1 tbsp tomato paste
  • 1-2 cups water if needed
  • Parmigiano Reggiano rind optional, for added depth
  • Fresh basil leaves for garnish
  • Salt and black pepper to taste
  • 1/4 cup cream optional for a creamier texture

Method
 

Preheat oven to 375°F (190°C).
    Prepare the vegetables: Cut the tomatoes and onion into similar-sized pieces. Trim the top of the garlic head, drizzle with olive oil, wrap in foil, and place alongside the tomatoes and onion on a sheet pan.
      Roast the vegetables: Roast in the preheated oven for 40-45 minutes until tomatoes and onions are soft and slightly caramelized, and the garlic is tender.
        Prepare the soup base: In a large pot, warm 3 tablespoons of olive oil over medium heat. Add 1 tablespoon of tomato paste and cook for 1-3 minutes, stirring occasionally until the paste darkens.
          Add the roasted vegetables: Once the vegetables are done, transfer them to the pot along with all the juices from the sheet pan. Add the chicken or vegetable broth.
            Blend the soup: Use an immersion blender or transfer the mixture to a blender. Blend until smooth and silky.
              Simmer for depth: Add the Parmigiano Reggiano rind (if using), and simmer for 10-15 minutes. Remove the rind before serving.
                Finish the soup: Taste and adjust seasoning with salt and pepper. Optionally, stir in cream for extra richness.
                  Serve: Ladle the soup into bowls and garnish with fresh basil leaves and grated Parmesan if desired.

                    Notes

                    • You can substitute Parmigiano Reggiano rind with a vegetarian hard cheese rind for a meat-free version.
                    • Use fire-roasted canned tomatoes if fresh tomatoes aren't available.
                    • If the soup tastes too acidic, add a pinch of sugar or a small knob of butter to balance the flavors.