Recipes › Soup › Crema Di Pomodoro Tomato Soup Recipe

Crema Di Pomodoro Tomato Soup Recipe

Recipe by Pedro M. A. Neves

Crema di pomodoro is a silky Italian tomato soup that transforms simple ingredients into comfort in a bowl. This classic Roman preparation features ripe tomatoes blended with cream and fresh basil, creating a luxurious yet straightforward dish that captures the essence of Italian home cooking. Perfect as a starter or light lunch, it's a timeless recipe that celebrates quality ingredients over complexity.

Ingredients

• 1.2 kg (2.6 lb) ripe plum tomatoes, quartered
• 3 tablespoons extra virgin olive oil
• 1 medium onion, roughly chopped
• 4 garlic cloves, minced
• 750 ml (3 cups) vegetable or chicken stock
• 200 ml (3/4 cup) heavy cream
• 2 tablespoons tomato paste
• 8 fresh basil leaves
• 1 teaspoon sugar
• Salt and black pepper to taste
• Pinch of red pepper flakes (optional)
• Fresh basil and parmesan for garnish

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.

2. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

3. Stir in tomato paste and cook for 2 minutes, coating the vegetables thoroughly.

4. Add quartered tomatoes and stock to the pot. Bring to a gentle boil, then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.

5. Remove from heat and allow to cool for 5 minutes. Using an immersion blender, puree the soup until completely smooth, working in batches if necessary for even consistency.

6. Pass the blended soup through a fine-mesh sieve into a clean pot, pressing gently with the back of a spoon to extract all liquid and remove seeds and skins for a refined texture.

7. Return the strained soup to medium heat. Stir in the heavy cream slowly, then add the sugar, salt, pepper, and red pepper flakes if using. Heat gently for 3-4 minutes without boiling.

8. Tear in the fresh basil leaves and stir to combine. Taste and adjust seasoning as needed.

Substitutions

• Replace heavy cream with crème fraîche or Greek yogurt for a tangier version
• Use canned San Marzano tomatoes (about 800g drained) if fresh tomatoes are unavailable
• Substitute cream with whole milk or oat milk for a lighter soup
• Use vegetable stock instead of chicken stock for a fully vegetarian version

Tips

• For the best flavor, use ripe, in-season tomatoes; out-of-season tomatoes benefit from the addition of 1-2 tablespoons of quality tomato paste to intensify flavor
• Strain the soup through a fine sieve for an elegant, restaurant-quality texture that removes any remaining tomato seeds and skins
• Add the cream slowly and maintain a gentle heat to prevent curdling; never allow the soup to boil after cream is added
• Garnish with a drizzle of quality olive oil, crispy croutons, and torn basil for presentation

Crema di pomodoro represents the heart of Roman cucina povera—peasant cooking that uses humble, abundant ingredients to create dishes of remarkable depth. This soup exemplifies the Italian philosophy of letting quality ingredients speak for themselves, traditionally served in late summer when tomatoes reach peak ripeness.

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