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Giulia’s tomato soup

tomato soup

I prepared this tomato soup immediately after reading a Jul’s Kitchen (Giulia Scarpaleggia) Instagram post. A recipe so simple that becomes also irresistible.

It is true that I love roasted tomatoes. It is also true that Giulia’s blog is the first food blog I followed (I prepared a pie for my daughter’s birthday from one post of her). She became what all food bloggers dream to become. She lives from food teaching blogging and writing, as she has already published books, in Italian and in English.

This tomato soup is simply delicious. I have prepared it more than once, and now, while writing, I feel like eating it again.

I prepared it again the other day, while our daughter was at home, and she wanted another portion. No leftovers at all.

As Giulia writes in her post, you can use any tomato you have in the fridge, no worries about different qualities. You can prepare this soup also to use overripe ones you won’t use for salads.

L’ho preparata l’altro giorno e mia figlia avrebbe voluto il bis, ma avevo prTeparato una leccarda di pomodori e sono venuti fuori 3 piatti – altrimenti il bis l’avremo fatto tutti.

Prepare it and then let me know if you like it as I do.



  • tomatoes
  • 5/6 shallots
  • salt
  • pepper
  • extra virgin olive oil
  • bread crumbs (optional)
  • a couple of Tbsp Greek yogurt or sour cream (optional)


  1. Wash tomatoes and cut them in halves.
  2. Line a baking pan with parchment paper and lay all tomatoes, face cut up, add halved shallots, salt, pepper, and a thread of olive oil.
  3. Bake for one hour at 356°F/180°C.
  4. Let them cool inside the oven.
  5. Before dining, using a mixer reduce it to puree, adding water as needed.
  6. Add a spoon of Greek yogurt or sour cream and serve warm, with bread crumbs and a final thread of extra virgin olive oil.
  7. Buon appetito!

p.s.- to prepare bread crumbs, cut bread into small cubes and roast them with a thread of oil in a non-adherent pan.



tomato soup

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