Tomato Soup Made from Stewed Tomatoes, the Secret Recipe from Italy

Italian tomato soup recipe image

is a chef, food photographer, cookbook author and blogger.
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Here you can find my Italian tomato soup recipe.

Would you like a new taste experience? You cook this soup for your loved one or if you want to inspire guests.

The taste of the soup is a blast and convinces the biggest critic.

Relaxation is the order of the day here, no stress in the kitchen and it’s all done very quickly.

Let’s go, relaxed cooking and a great meal together is guaranteed.

The secret recipe comes from Rome in Italy by a highly decorated star chef.

I wish you good luck!

1. Recipe Italian Tomato Soup

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Italian Tomato Soup Made From Stewed Tomatoes

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 477
Total Time 50 Min.
Preparation Time 40 Min.
Cook Time 0 Min.

Easy guide for preparing Italian tomato soup from stewed tomatoes.

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4.91 from 2173 ratings

Italian tomato soup recipe image
Italian tomato soup recipe Image © Thomas Sixt


500 g tomatoes (Tip: Use San Marzano tomatoes)
2 tbsp Olive oil
1/2 tsp primal salt
4 Pinches black ground pepper
1 tsp brown can sugar
4 Pieces shallots (or shallots)
1-2 Pieces glove of garlic (or young green garlic)
120 ml dry white wine (or Prosecco)
1 tsp thyme (dryed or fresh) (or oregano or basil)
2 Slices white bread
2-4 tbsp Cream
some fresh herbs (basil, thyme, marjoram, oregano)


Season tomatoes
Season tomatoes for preparation in the oven

Prepare tomatoes

Place the tomatoes in a bowl or roasting pan.

Marinate with olive oil, salt, pepper and some sugar.

Place in the oven at 190°C hot air for 30 minutes. I

I like to use raw cane sugar, its taste is more interesting than the white industrial sugar.

Cut onions and garlic
Finely chop onion and garlic

Shallots and garlic

Halve, peel and finely dice the shallots and garlic.

I use young garlic where available because it has a finer flavor.

Set up a saucepan and heat two tablespoons of olive oil.

Sauté onion cubes and garlic cubes for the minced meat mixture.
Onion and garlic finely diced while sweating in a saucepan.

Prepare soup

Sauté the diced shallots and diced garlic in the pot for 10 minutes until translucent and colourless.

Optionally add a little sugar and lightly caramelize the starter for the tomato soup.

Tomato soup in a pot
Tomato soup in the pot while boiling.

Cook Soup

Deglaze with the white wine, I like to use Prosecco.

Add the prepared tomatoes and the resulting stock and bring to the boil.

Let the tomato soup mixture simmer for 15-25 minutes.

This is how the taste of the soup develops best.

A notice:

If you have leftover tomato stalks, then cook them in the soup, which complements the fine aroma of the soup.

basil fresh
Provide basil leaves

Add herbs

Season the tomato soup with salt, pepper, sugar and herbs to taste and serve.

Italian tomato soup recipe image
Italian tomato soup recipe Image © Thomas Sixt


You can supplement the soup with freshly grated Parmesan or Pecorino, with basil, marjoram, oregano and freshly roasted bread croutons.

Whip the cream lightly, then pour onto the soup using a spoon or sippy cup.

Insider tip:

Season the soup with a little soy sauce!

2. Nutritional Values

3. Preparation of Italian Tomato Soup

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
Deseed the tomatoes
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.

Tomato sauce fresh tomatoes recipe image
Tomato sauce fresh tomatoes recipe Image © Thomas Sixt

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 .

Oven cooked tomatoes for tomato sauce.
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.

Crunchy basil, the leaves taste delicious.
Crispy fried basil leaves.

5. More Ideas for Your Soup Pot

Tomato soup with tomato passata
Tomato soup with fresh tomatoes
Iced cold tomato soup

Comments, Cooking Questions and Answers

4.91 from 2173 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • 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


    • Hi!

      great to read from you, thank you!

      Thank you very much for your nice feedback, which makes me very happy 🙂

      You can of course eat the soup cold the next day.

      We recommend that you mix it up fresh and taste it.

      You usually need a little more water to get the consistency right.

      You can also find the –> cold tomato soup <– on my website.

      Also try Spanish gazpacho when you get a chance.

      Kind regards Thomas


  • Hi Chef Thomas!

    I am in culinary heaven!

    Excellent recipe that actually takes tomato soup to a new level.

    Our tomatoes from the garden were so flavorful that basil and fresh parmesan were perfect and sufficient.

    We only used the soy sauce to taste, which gives a great rounding off.

    Thanks for this simple and great recipe!

    Greetings Sierra


    • Hello Sierra,

      Nice comment THX 🙂

      I laugh in the kitchen and enjoy.

      The soy sauce is the big trend spice to the tomato and pushes the taste just fantastic.

      Try a naturally prepared soy sauce like tamari, which has a slightly more intense taste.

      This tip is also good for the tomato sauce.

      Send greetings and wish you continued success!