The moment we arrived in Lake Garda on Wednesday for the last leg of our trip, I looked at my husband and said, “Good luck getting me on that plane back home.” Â The vistas are breathtaking, the air is clean, and the food is to die for. Â Total heaven here. Â Check out my Instagram and Facebook page for some pictures.
One food combination that I will never tire of is tomatoes and basil. Â And if you add some high quality mozzarella, I am even happier. Â I do so many combinations of tomatoes and basil in the summer, whether it be in soups, salads, pasta, eggs, grains, on toast, and on and on. Â Needless to say, I have been indulging like crazy in Italy, where I will argue you find the best tomatoes!
I made this soup at home before I left. Â The recipe is from Angelini Osteria, one of my favorite Italian restaurants in LA, and was printed in the LA Times recently. Â I didn’t waste any time making it! Â Trust me when I tell you that you must use great, flavorful tomatoes here. Otherwise, the soup will probably taste like nothing. Â I’ve tasted other Italian tomato soups in the past and they’ve all tasted like tomato sauce. Â Not this one! Â It’s so light and fresh with just a little essence of basil. Â It is summer in a bowl! Â Also, did you know that tomatoes are very rich in lycopene, a powerful antioxidant and anti-cancer compound. Â But the lycopene becomes more available when the tomatoes are cooked. Â Bonus!
I couldn’t help but drizzle some good olive oil on the soup and tear a smidge of burrata into it, too. Â If you want to keep this dairy-free or vegan, just forget the burrata and add a piece of grilled bread rubbed with some garlic. Â You really can’t go wrong.
Sadly, this vacation is coming to an end soon. Â But I am excited to get back in the kitchen in a few days and cook again. Â I’ve been so inspired by all the places we have visited. Â I am also looking forward to seeing many of you next week in class. Â Lots of stories to share and yummy food to make!
- 2 Tablespoons unrefined, cold pressed, extra virgin olive oil, plus extra for drizzling
- 1 small onion, finely diced
- ½ carrot finely diced
- 2 large basil leaves
- 1 sprig fresh thyme
- 3 pounds fresh tomatoes, coarsely chopped
- ¾ teaspoon sea salt + additional to taste
- ¼ teaspoon freshly ground black pepper
- optional garnishes: burrata, grated Parmesan cheese, croutons
- In a medium, heavy bottomed pot, heat 2 Tablespoons olive oil over medium heat. Add the onion, carrot, basil and thyme. Cook, stirring frequently until the vegetables are tender; 10-12 minutes.
- Stir in the tomatoes, along with ¾ teaspoon salt and ¼ teaspoon pepper. Simmer for 20 minutes to break down the tomatoes and meld the flavors.
- Remove from the heat and puree the soup in a blender or food processor, then strain through a strainer.  Taste for seasoning. I added a bit more salt.
- Serve the soup hot or warm, with desired garnishes and a drizzle of olive oil.