A delicious summerly tomato soup that has you dreaming of Italy

When temperatures start to soar, I regularly turn to Italian food. It is not only delicious and healthy, but also quick and easy to prepare and thus limits time spend in the hot kitchen.

Add to this that July to September is peak tomato season in Italy, thankfully finding their way to other European countries too, and you can’t go wrong making this tasty summerly tomato soup.

Tomatoes play a huge role in Italian food. From the iconic tomato sauce incorporated in a wide range of pasta dishes and topping pizzas to soups, salads and more, tomatoes are a cherished ingredient. Perhaps the globally most famous variety from Italy are San Marzano tomatoes, which originate in Puglia in the south of Italy. Characterized by their sweetness, low acidity and dense flesh the variety is a staple particularly for sauces but works very well for other dishes too.

It would not be Italy, however, if there would not be a wide range of tomato varieties grown from north to south. And while you could theoretically use any type of tomato to make soup, my favourite is the slightly tart, large, ripped and meaty Tuscan Costoluto Fiorentino.

Pair the soup with a light red wine like Pinot Noir or Sangiovese from Tuscany. It’s a wonderful match with the tomatoes and fatty, big-flavoured mackerel.

Pappa al Pomodoro: Italian tomato soup with bread and mackerel

This delicious summerly tomato soup is a firm favourite in Italian cuisine, though as usual there as many varieties of the dish as there are different regions, provinces, towns and perhaps recipes handed down from generation to generation.

My own version is based on the classic Italian tomato and bread soup from Tuscany (which is called ‘pappa al pomodoro’ in Italian). Instead of using stale bread which in the original recipe is incorporated in the soup to add texture, in this recipe the bread is oven toasted, then added in larger pieces directly to the finished soup. Finally, I am usually serving the dish with smoked mackerel which adds a stronger flavour, making the soup perfect for lunch or even a light dinner.

Serves 4

500 g fully ripe tomatoes (preferably Costoluto Firoention, but any other variety will do too)
400 g canned tomatoes
2 garlic cloves
4 tablespoons olive oil
300 ml vegetable broth
4 stalks basil
balsamic vinegar
salt, pepper and sugar
4 large slices of rustic bread
2 smoked mackerel filets

Wash tomatoes, eliminate the stalks and cut into cubes.

In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add garlic cloves and cook for 1-2 minutes until fragrant. Add the fresh tomatoes and, steering constantly, sauté briefly.

Add canned tomatoes and vegetable broth and bring to boil. Season with salt, pepper and sugar. Add two basil stalks, reduce the heat to low and let simmer for about 30 minutes.

Toast the bread in the oven until golden brown for about 6-8 minutes, turning the slices once.

Season the soup again with salt, pepper and balsamic vinegar.

Break toasted bread in two to three slices and place on a deep plate together with ½ mackerel filet.

Depending on your preference, directly pure the tomato soup over the bread and mackerel, or puree using a handheld blender before adding to the plate.

Drizzle with the remaining olive oil, basil leaves and a pinch of freshly grated black pepper.

Enjoy!