Mediterran Tomato Soup With Pasta
Description
This rustic Mediterranean tomato soup is the ultimate comfort food, featuring a velvety base made from slow-simmered ripe tomatoes, aromatic onions, and fragrant oregano. The richness of olive oil balances the natural acidity of the tomatoes, creating a deeply savory broth that feels both light and satisfying. Small ditali pasta adds a delightful chewiness, making this a complete one-pot meal that requires minimal effort. It is perfect for cozy weeknight dinners or serving as a starter at a summer gathering. The addition of fresh basil just before serving brightens the flavor profile, while optional Parmesan cheese adds a creamy, salty finish. Simple ingredients come together to create a dish that tastes like it has been cooking all day.Ingredients
Directions
-
Heat the olive oil in a large heavy-bottomed saucepan over medium-low heat.
-
Add the minced onion and cook, stirring occasionally, for about 12 minutes until soft and translucent but not browned.
-
Add the chopped tomatoes, minced garlic, stock, water, oregano, salt, and pepper to the pot.
-
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
-
Remove the pot from heat and puree the soup using a food mill, or blend in batches in a food processor and strain through a fine-mesh sieve to ensure a smooth texture.
-
Return the pureed soup to the saucepan. If the soup is too thin, simmer uncovered for 2-3 minutes to thicken slightly.
-
While the soup finishes, bring a medium saucepan of salted water to a boil.
-
Add the ditali pasta and cook uncovered over high heat, stirring occasionally, for 5-8 minutes until tender but firm to the bite (al dente).
-
Drain the pasta well.
-
Add the cooked pasta directly to the soup and stir in 1 tablespoon of the chopped fresh basil.
-
Taste the soup and adjust seasoning with more salt and pepper if needed.
-
Ladle the soup into bowls and sprinkle with the remaining 1 tablespoon of fresh basil.
-
Serve immediately, offering grated Parmesan cheese on the side for those who wish to add it.
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, use vegetable broth instead of chicken stock and omit the Parmesan cheese or substitute with a vegan parmesan alternative.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the pasta will continue to absorb liquid and may become softer upon reheating; add a splash of water or broth when reheating to restore consistency.
You can substitute canned whole peeled San Marzano tomatoes for fresh ripe tomatoes if preparing this during off-season.
To freeze: Prepare the soup base without the pasta. Freeze the pureed soup for up to 3 months. Cook fresh pasta when ready to serve.
