There's something magical about Italian cooking—the way simple, quality ingredients transform into something extraordinary. This Italian Tomato Soup embodies that philosophy perfectly. With San Marzano tomatoes as the star, quality olive oil, and fresh basil, you'll create a soup that tastes like it came from a Tuscan farmhouse kitchen.
Why This Recipe Works
Italian cooking is about respecting ingredients rather than overpowering them. San Marzano tomatoes bring natural sweetness and low acidity that regular canned tomatoes can't match. Crushing them by hand rather than blending creates a rustic texture that's quintessentially Italian. The generous drizzle of good olive oil at the end adds richness and carries the flavors beautifully.
The Importance of San Marzano Tomatoes
San Marzano tomatoes are grown in volcanic soil near Mount Vesuvius, which gives them a unique mineral complexity. Their thicker flesh and fewer seeds mean less cooking liquid and more concentrated tomato flavor. While other canned tomatoes will work in a pinch, using authentic DOP San Marzanos truly elevates this soup from good to exceptional.
Step-by-Step Guide
Begin by slowly cooking the onion in olive oil until it becomes soft and sweet—this patience pays off in flavor depth. Add the garlic, oregano, and red pepper flakes next, cooking just until fragrant. The key technique here is crushing the tomatoes by hand directly into the pot, which creates an irregular texture that's far more appealing than a uniform puree.
As the soup simmers, the flavors meld and deepen. If you want to make this closer to the traditional Tuscan pappa al pomodoro, add torn pieces of day-old bread during the last 10 minutes—they'll absorb the tomato goodness and create a heartier, more substantial soup.
Serving Italian Style
Italians never skimp on the finishing touches. A generous drizzle of your best extra virgin olive oil is essential—save your good stuff for this. Freshly grated Parmigiano-Reggiano adds umami depth, and torn fresh basil brings bright, aromatic notes. Serve with crusty bread for dipping into every last drop.
Variations to Try
- Pappa al Pomodoro: Add torn crusty bread to create a traditional Tuscan bread soup
- Ribollita style: Add cannellini beans and Tuscan kale for a heartier version
- Creamy Italian: Stir in mascarpone for a luxuriously rich finish
- Roasted garlic: Use roasted garlic instead of fresh for deeper, sweeter flavor
Italian Tomato Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté the onion. Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 6 minutes.
- Add aromatics. Add garlic, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
- Add tomatoes. Crush San Marzano tomatoes by hand into the pot. Add broth and bring to a boil.
- Simmer. Reduce heat and simmer for 25 minutes, stirring occasionally. If using bread, tear it into pieces and stir in during the last 10 minutes.
- Finish and serve. Stir in fresh basil, season with salt and pepper. Serve drizzled with olive oil and sprinkled with Parmigiano-Reggiano.
Recipe Notes
- Look for DOP-certified San Marzano tomatoes for the most authentic flavor
- Use your best extra virgin olive oil for drizzling—it makes a difference
- The soup thickens as it cools; add a splash of broth when reheating
Frequently Asked Questions
What makes San Marzano tomatoes special?
San Marzano tomatoes are grown in volcanic soil near Mount Vesuvius in Italy. They have fewer seeds, thicker flesh, and a sweeter, less acidic flavor than regular canned tomatoes, making them ideal for sauces and soups.
What is pappa al pomodoro?
Pappa al pomodoro is a traditional Tuscan bread soup made with tomatoes, bread, garlic, basil, and olive oil. This recipe can be made in that style by adding torn day-old bread during the last 10 minutes of cooking.
Can I make Italian tomato soup ahead of time?
Yes! The soup actually improves as flavors meld. Store refrigerated for up to 4 days. Add fresh basil and a drizzle of olive oil when reheating for best results.
What bread works best for serving?
Crusty Italian bread like ciabatta or a rustic sourdough is perfect for dipping or making crostini. Day-old bread works best as it absorbs the soup without becoming too mushy.
Is this soup vegetarian?
The recipe can easily be made vegetarian using vegetable broth. For a vegan version, omit the Parmigiano-Reggiano or use a plant-based parmesan alternative.