Zuppa di Pomodoro

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Recipe by Damaris Beems Course: SoupsCuisine: Italian




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I make this soup almost every week. There are always onions, tomatoes, garlic and broth in the house. And depending from what there is more, the soup gets more ingredients. It often ends in a table with little plates with basil, vegan cheese, pesto, croutons and other nice additions that guests can choose from.


  • 1 kilo ripe tomatoes

  • 3 large onions

  • 3 cloves garlic

  • 1,5 – 2 liters vegan chicken broth

  • 1 package Heinz tomato fritto

  • some fresh rosemary

  • olive oil

  • 1 dried bay leaf¬†

  • vegan grated cheese

  • pesto

  • some nice bread


  • Cut the onion into pieces and caramelise them in olive oil. They will add some nice taste to your soup. Add the garlic and fry them for a few minutes.
  • Then add the tomatoes, in quarters. Add the broth, the bay leaf and the rosemary. And if your tomatoes were still tied to their branch, add that as well. Rub your fingers on the branch and smell and you will know why.
  • Cook it all for 15 minutes. Take the bay leaf, the rosemary and the tomato branch out and pour it all in a food processor. Then add the tomato fritto.
  • Serve with the bread.

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