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Crema di pomodori pelati – Canned-tomato soup












It took the Europeans quite some time to adopt the tomato. And nobody embraced it more than the Italians. What would pasta be without tomatoes?
So it is quite remarkable that Italians do not have a great affinity with hot tomato soup. They have some cold summer tomato soups (e.g. pappa al pomodoro), and they use tomato in minestrone during summer time, but an all-tomato, hot soup? No.
This recipe uses canned tomatoes, and is ideal to cheer up gloomy winter dinners. The intense tomato taste and the smooth consistency makes this a very nice soup indeed. Maybe even the Italians would like it.


  • 200 grams odori consisting of carrot, celery and onion, chopped into small pieces
  • 1 fat clove of garlic, peeled and chopped
  • 2 tablespoons extra vergin olive oil
  • 70 grams tomato purée
  • 800 grams canned tomatoes, preferabily San Marzano DOP
  • 1 liter beef stock, or water with 2 stock cubes
  • pepper and salt
  • basil, or flat-leaf parsley (optional)

Spoon the oil into a large heavy-based pan and heat it over a low heat. Tip in the onion, carrot, celery and garlic and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they’re soft and slighlty coloured. This should take about 10 minutes. Stir in the tomato purée, so it turns the vegetables red. Add the tomatoes and their juice, grind in a little black pepper and salt. Stir to mix everything together,and pour in the stock. Turn up the heat and wait until everything is bubbling, then turn the heat down to low again and put the lid on the pan. Cook gently for 25 minutes, stirring a couple of times. 
Ladle the soup into your blender and blitz until the soup’s smooth. Pour the puréed soup back into the pan, taste a spoonful and add a pinch or two of salt if you think the soup needs it, and more pepper if you like. Add the basil or parsley and serve at once with chunks of good bread.

Posted in Cucinone in English, Recipes.

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