Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
Print
Recipe: Daddy Soup
- Yield: Serves 4
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
- 3 garlic cloves, chopped
- 1/2 small white onion, chopped
- Olive oil
- 5 large fresh tomatoes, diced; or 1 28-oz. can of diced tomatoes
- Handful of fresh basil, chopped, plus more for garnish
- Salt and pepper to taste
- 5 cups water
- 1 cup pastina pasta (or any small pasta shape)
- Pecorino Romano cheese or Parmigiano Reggiano cheese
Instructions
- In a large saucepan or soup pot, sauté garlic and onion in 1 tablespoon of olive oil until fragrant. Add the tomatoes and basil, and mix. Add the salt and pepper. Cook for 2 to 3 minutes.
- Add water and a drizzle of olive oil, and bring to a boil.
- Add the pastina and cook until soft. (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 for about 10 minutes, so all the ingredients mix together.
- Serve in bowls garnished with a drizzle of olive oil, freshly grated cheese, and chopped basil leaves. If you use a lot of cheese, it will melt and stick to the bottom of the bowl and the spoon, creating a cheesy flavored spoon with each bite!
