This Mediterranean-inspired tomato soup is the ultimate comfort food for chilly evenings or when you crave something warm and nourishing. The secret lies in using super ripe, juicy tomatoes that simmer down into a rich, velvety puree without the fuss of peeling. Aromatic onions and garlic form the savory base, while dried oregano and fresh basil infuse the broth with classic Italian flavors. Small ditali pasta cooks directly in the soup, absorbing the tangy, sweet tomato juices and adding a satisfying chew. It’s a simple, rustic dish that feels gourmet yet requires minimal effort. Perfect for a cozy weeknight dinner, this vegan-friendly meal brings the warmth of a home kitchen to your table. Serve it with a sprinkle of fresh basil and crusty bread for dipping.
Mediterran Tomato Soup With Pasta
Description
This Mediterranean-inspired tomato soup is the ultimate comfort food for chilly evenings or when you crave something warm and nourishing. The secret lies in using super ripe, juicy tomatoes that simmer down into a rich, velvety puree without the fuss of peeling. Aromatic onions and garlic form the savory base, while dried oregano and fresh basil infuse the broth with classic Italian flavors. Small ditali pasta cooks directly in the soup, absorbing the tangy, sweet tomato juices and adding a satisfying chew. It&# 226;ÂÂs a simple, rustic dish that feels gourmet yet requires minimal effort. Perfect for a cozy weeknight dinner, this vegan-friendly meal brings the warmth of a home kitchen to your table. Serve it with a sprinkle of fresh basil and crusty bread for dipping.Ingredients
Directions
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Heat olive oil in a large saucepan over medium-low heat.
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Add the minced onion and cook, stirring occasionally, for about 12 minutes until soft but not browned.
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Add the large chunks of ripe tomatoes, chopped garlic, chicken stock (or vegetable broth), water, crumbled dried oregano, salt, and freshly ground pepper.
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Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
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Remove from heat and puree the soup using a food mill, or blend in a food processor and strain through a sieve, pressing to ensure all pulp passes through.
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Return the pureed soup to the saucepan and reheat over medium heat. If the soup is too thin, simmer uncovered for 2-3 minutes to thicken.
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Meanwhile, bring a medium saucepan of salted water to a boil.
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Add the ditali pasta to the boiling water and cook uncovered over high heat for 5-8 minutes, stirring occasionally, until tender but firm to the bite.
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Drain the pasta well.
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Stir the cooked pasta into the hot soup.
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Stir in 1 tablespoon of coarsely chopped fresh basil.
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Taste the soup and adjust seasoning with more salt or pepper if needed.
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Ladle into bowls and sprinkle with the remaining 1 tablespoon of fresh basil.
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Serve immediately with freshly grated Parmesan cheese on the side, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 193.7kcal
- % Daily Value *
- Total Fat 15.6g24%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 15.2mg1%
- Total Carbohydrate 13.4g5%
- Dietary Fiber 3.8g16%
- Sugars 8.4g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, ensure you use vegetable broth instead of chicken stock and omit the Parmesan cheese or use a vegan alternative.
If you prefer a smoother texture, blend the soup until completely smooth and strain through a fine-mesh sieve.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Note that the pasta may continue to absorb liquid and thicken the soup upon standing; add a splash of water or broth when reheating.
You can cook the pasta directly in the soup for a "one-pot" method, but be aware that the pasta will continue to cook and absorb liquid, potentially making the soup thicker than desired. Cooking separately allows for better control over the pasta texture and soup consistency.
Fresh tomatoes are best for this recipe, but if using canned whole peeled tomatoes, reduce the simmering time to 20-30 minutes as they are already soft.
