Zuppa Di Pomodori Cipolle (Tomato Onion Soup)

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“This is a fairly easy and terrific recipe to try, especially in the summer if you have an over-abundance of home-grown tomatoes. Use the fresh herbs, if possible, for a true taste sensation!”
1hr 10mins
6-8 depending on size of bowls

Ingredients Nutrition


  1. Slice tomatoes in quarters.
  2. Thinly slice onions (about 1/4").
  3. In large kettle, mix the following: beef broth, tomato juice, tomatoes, onions, garlic and herbs (basil, parsley, rosemary & oregano). Bring to a boil, lower heat and allow to simmer for approximately 25-30 mjnutes. Add salt and pepper to taste.
  4. Place 6 individual, oven-proof serving bowls onto baking sheet(s) - this will aide in placing and removing bowls from oven. Place a chunk of bread into each of the 6 individual, oven-proof serving bowls. Ladle soup over bread and top with Mozzarella cheese.
  5. Bake at 350 degrees for about 10 minutes, or until cheese is melted and nice bubbles begin to form. Carefully remove from oven.
  6. *NOTE: Keep in mind the size of your serving bowls when you purchase and/or slice the bread. For example, if using an Italian Panne bread, slice the bread in half from top to bottom, then slice vertically into 1-1/4" slices (or you may not want your chunk of bread that big, depending on the size of your bowls). If using a baguette, you need only slice the bread the thickness you desire. You get the idea, right?.
  7. You can serve this with a crisp green salad or as a prelude to any meal. Great to serve company or for dinner parties!

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