Zuppa di Pomodoro

Zuppa di Pomodoro is a vibrant and comforting tomato soup that captures the essence of Italian cuisine. This dairy-free dish is rich in flavor, making it perfect for a light yet satisfying lunch.

Ingredients

• Fresh ripe tomatoes - 500 grams
• Extra virgin olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Vegetable broth - 500 ml
• Fresh basil - 10 leaves, torn
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)
• Balsamic vinegar - 1 teaspoon

Steps

1. Heat the olive oil in a pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Chop the fresh tomatoes and add them to the pot. Cook for about 10 minutes, stirring occasionally until they start to break down.
4. Pour in the vegetable broth and add the torn basil, salt, black pepper, and red pepper flakes if using. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
6. Stir in the balsamic vinegar, taste, and adjust seasoning if necessary.
7. Serve hot, garnished with fresh basil leaves.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes, which can help reduce the risk of chronic diseases.
• Contains healthy fats from olive oil, promoting heart health.

Tags