Description
This soup earned the name “Daddy Soup” because my dad rarely cooked — but when he did, this was his signature dish. Bursting with the bright, fresh flavors of summer, it’s made with ripe garden tomatoes, fragrant basil, and salty, melty cheese. A comforting family favorite, it’s perfect for warm summer nights or for chilly winter days when you’re craving a little taste of sunshine. It tastes like summer in every spoonful.
Ingredients
Units
Scale
- 1 Tbsp of olive oil
- 3 garlic cloves, chopped
- 1/2 small white onion, chopped
- 5 large fresh tomatoes, diced; or 1 28-oz. can of diced tomatoes
- Handful of fresh basil, chopped
- Salt and pepper to taste
- 5 cups water
- 1 cup pastina pasta (or any small pasta shape)
- Garnish: a drizzle of virgin olive oil, fresh Pecorino Romano cheese or Parmigiano Reggiano cheese, and fresh basil leaves
Instructions
- Sauté garlic and onion until fragrant in olive oil.
- Add tomatoes and basil to garlic and onions and mix. Add Salt and pepper tomato mixture. Cook down for 2-3 minutes. (Leave some of the basil aside for garnish.)
- Add water, drizzle of olive oil and bring to a boil.
- Add pastina and cook until pasta is finished. (Don’t add too much or you will get more of a pastina porridge rather than a soup. If this happens, add more water.)
- Bring soup to a simmer.
- Once ready, serve in bowls.
- Garnish with a drizzle of virgin olive oil, freshly grated cheese, and basil leaves
Notes
If you use enough cheese, the cheese will melt and stick to the bottom of the bowl and the spoon, creating a cheesy flavored spoon with each bite!