About the Recipe
This easy to make soup is a wonderful take on classic tomato soup that will have you ditching your old recipe for this wonderful update.
Ingredients
2 Tbsp oil
2 onions, chopped
2 cloves of garlic chopped but not minced. You can also use the whole if you prefer
30g fresh basil
20 tomatoes, blanched, peeled and quartered
1 Tbsp tomato paste
2 Tbsp Worcestershire sauce.
250ml beef or vegetable stock.
2 bay leaves.
100g mozzarella cheese, grated.
Salt and pepper to taste.
2 Tbsp sugar.
Preparation
Blanch the tomatoes in boiling water until the skins begin to peel off.
Cut your blanched, peeled tomatoes into quarters and place them in a roasting pan. Add the peeled garlic and basil. Sprinkle the oil and sugar over the tomatoes and roast at 170°C for 45 minutes.
Once the tomatoes are ready you can cut them into smaller pieces, but you don’t need to be too precise as they are going to be liquidised later.
Sauté the onions until they are translucent.
Add the roasted tomatoes, garlic and basil to the pot along with the tomato paste and Worcestershire sauce. Cook for 1 minute then add the stock, bay leaves and seasoning. Simmer for 10 minutes.
Just before serving, stir in the cheese, allowing it to melt into the soup and then, using a stick blender, blend the soup to a smooth consistency.