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)

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.


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.


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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