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Zuppa di pomodoro fresco (fresh tomato soup)

Time 45 minutes
Yields Serves 6 to 8
Zuppa di pomodoro fresco (fresh tomato soup)
(Bob Chamberlin / Los Angeles Times)
1

In a small, heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrot, basil and thyme. Cook, stirring frequently, until the vegetables are tender, 10 to 12 minutes.

2

Stir in the tomatoes, along with three-fourths teaspoon salt and one-fourth teaspoon pepper, or to taste. Simmer for 20 minutes to break down the tomatoes and marry the flavors.

3

Remove from heat and purée the soup, then strain through a fine mesh strainer. Serve the soup hot, with a small spoonful of burrata and a drizzle of olive oil.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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