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    clean kitchen where recipes are prepared

    Italian tomato soup

    Servings 4 persons, Preparation time 30 minutes, Cooking time: 10 minutes


    • 750 g ripe tomatoes
    • 1 small onion, chopped finely
    • 1 clove garlic, chopped finely
    • 250 ml beef stock or vegetable stock
    • 3 tablespoons olive oil
    • ½ ciabatta, in cubes
    • ½ teaspoon coarse sea salt
    • 50 g Parmesan cheese, freshly grated
    • 2 tablespoons fresh basil, chopped


    • Quarter the tomatoes and remove the seeds. Put the tomatoes in the XL steaming bowl and mix in the onion and garlic.
    • Remove the bottom from steam bowl 3. Place steaming bowl 3 onsteaming bowl 2, and place both on the drip tray. Hang the XL steaming bowl in steaming bowl 3.
    • Pour the stock over the tomatoes and stir in 1 tablespoon olive oil.Put the lid on the steaming bowl. Set the timer to 30 minutes and steam until the tomatoes are tender.
    • In the meantime pre-heat the oven to 200 °C. Divide the ciabatta cubes over a baking tin and sprinkle them with 2 tablespoons olive oil and the sea salt. Bake the croutons for 10 minutes in the oven until golden brown.
    • Purée the tomatoes with the stock in the blender and season to taste.
    • Serve the tomato soup in bowls and garnish with croutons, Parmesan cheeseand basil.
    • Chef’s tip:
    Italian tomato soup | Philips Chef Recipes

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