Cream of Tomato Soup (Zuppa Di Pomodoro)

Cream of Tomato Soup (Zuppa Di Pomodoro)


Serves 4

  • 2 and 1/4 lbs (1 kg) plum tomatoes, peeled, seeded and sliced

  • 2 potatoes, diced

  • 1 onion, thinly sliced

  • 1 oz (25 grams) butter

  • 3 and 1/2 fl oz (100 ml) double cream

  • Salt and pepper

  • Parmigiano cheese, freshly grated, to serve

  • Croutons, to serve (optional)


  1. Melt the butter in a saucepan.

  2. Add the onion and cook over a low heat, stirring occasionally, for about 5 minutes until softened.

  3. Add the tomatoes and cook for another 15 minutes.

  4. Season with salt and pepper to taste.

  5. Pour in 1 and 1/4 pints (750 ml) water.

  6. Add the potatoes and bring to a boil.

  7. Lower the heat and simmer for about 1 hour.

  8. Transfer to a food processor and process to a puree.

  9. Pour into a saucepan.

  10. Reheat.

  11. Stir in the cream.

  12. Pour into a soup tureen and serve with Parmigiano cheese and croutons.

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