Tomato Soup
There’s something magical about a steaming bowl of homemade tomato soup — especially when it’s filled with playful little alphabet pasta! This simple, cozy recipe has been a beloved favorite in our family for generations, and every time I make it, it brings back the sweetest childhood memories. Whether you’re looking for an easy comfort food for busy weekdays or a nostalgic taste of home, this classic Hungarian tomato soup is sure to win over both kids and adults alike.
This is my son Levente’s favorite dish. Honestly, I think he could eat it anytime, and no matter how much I make, he would happily finish it all without hesitation!
My mother always made this soup for my sibling and me with alphabet pasta cooked right into it, and for me, it’s only natural to continue the tradition with my own family.
The best part? This recipe is incredibly simple and quick to make — perfect even on the busiest days.
The tomato, the star ingredient of this soup, originates from the American continent, specifically South and Central America. It was only introduced to Europe after Christopher Columbus discovered the New World in 1492.
In Hungary, tomatoes first appeared in the mid-17th century, with a source from Pozsony (now Bratislava) mentioning them in 1649.
Initially, they were grown only as ornamental plants for their bright red, round fruits. But by the 19th century, people realized they were not just beautiful but also delicious and satisfying.
Tomato soup itself was first prepared by Maria Parloa in 1872, using tomatoes—a vegetable that soon became a cornerstone of Italian cuisine.
Over the following decades, tomato soup spread across Europe and became a beloved favorite, especially in Hungary and Poland, winning the hearts of both children and adults.
In Hungary, tomato soup with alphabet pasta has been a staple in school cafeterias for generations. Sweetened with a little sugar, it’s a childhood favorite for almost every little boy and girl.
Tomato soup
Equipment
- 1 Large pot
- Knife
Ingredients
- 1 tbsp oil
- 1 tbsp flour
- 1.8 liters tomato juice
- 1 stalk celery 1 or 2 stalks, optional
- 1 onion
- salt to taste
- pepper to taste
- 70 g alphabet pasta
- 3 tsp sugar 3 or 4
Instructions
- In a pot, sauté the flour in the oil until lightly golden.
- Gradually add the tomato juice, starting with a small amount and stirring constantly to avoid lumps.
- Using a knife, make two shallow cuts into the onion in opposite directions (about halfway through), then drop the whole onion into the pot.
- Add the celery stalks if using, then season with salt and pepper.
- Once the soup starts to gently boil, stir in the sugar.
- Let it heat a bit longer, then add the alphabet pasta.
- Stir every few minutes to prevent the pasta from sticking to the bottom.
- Continue to simmer for about 15 minutes, until the pasta is tender.