Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
You need fresh , ripe and tasty tomatoes for the Italian tomato soup .
Other ingredients are: olive oil , shallots , garlic , white wine , salt , pepper , sugar .
Optional herbs such as thyme , oregano , marjoram or basil , an Italian herb blend and tomato paste .
As a special addition , some gin , soy sauce or Worcestershire sauce .
Soy sauce is the absolute insider tip for tomatoes. The sauce acts as a natural flavor enhancer.
Recommends Chef Thomas Sixt
Quarter the blanched, cooled and peeled tomatoes and remove the pits.
The step-by-step overview:
Put the tomatoes in the oven , place the tomatoes in an ovenproof bowl or roaster, marinate the tomatoes with a little olive oil, season with salt, pepper and sugar.
In the meantime sauté the diced shallots and diced garlic in a saucepan with olive oil for 20 minutes , caramelise slightly with a little sugar , then deglaze with white wine and let simmer gently .
Tomatoes cooked and caramelized in the oven serve as the basis for our fantastic tomato sauce!
Next, add the stewed tomatoes to the soup and bring to the boil. Allow the soup to simmer for 25 minutes , then mix the soup .
Whether you pass the soup through a sieve or not is a matter of taste.
Finally taste the soup, salt, pepper, sugar, cayenne pepper. A little bit of soy sauce conjures up an excellent taste in the soup. Then arrange and refine with extras such as bread cubes, parmesan or whipped cream.
Chef Thomas Sixt recommends an exquisite finale
4. What goes well with Italian Tomato Soup
Here are some additions that go well with tomato soup:
Crunchy bread cubes: Cut white or black bread into slices and 1 cm cubes and toast in a pan with butter and olive oil. Seasoned with salt, pepper, thyme and garlic, serve these crispy bread cubes with the soup.
Basil chips: Fry some basil leaves in hot vegetable oil. Be careful, the fat splatters, so put the lid on at the beginning. Place fried basil leaves on kitchen paper and season with salt. Place the basil leaves decoratively on top of the soup just before serving.
Grated cheese or cheese cubes: A light sheep’s cheese, cut into cubes or grated hard cheese such as Parmesan, Pecorin or mountain cheese goes well with the tomato soup.
Fresh herbs: Chervil, marjoram, oregano, thyme, parsley, wild garlic, basil, lovage… dare to try new herbs with tomato soup.
Hi Thomas,
Great Photos and great guide for perfect soup 🙂
I followed your instructions exactly and the soup turned out delicious.
Since I have cooked a little more, the cooking question for you: Can I serve the soup cold the next day?
Thank you and best regards Pete