Roasted tomato soup
Made with San Marzano tomatoes
San Marzano tomatoes are grown in the volcanic soil of Agro Sarnese-Nocerino, between Naples and Salerno. Recognized for their unique quality, they have been awarded the EU's Protected Designation of Origin (PDO) status. Our deliciously juicy San Marzanos boast a rich red color and a dense texture, preserved in a velvety sauce to lock in their freshness.
1h (COOK TIME: 1h)
Easy
Ingredients
-
1.5
kg
fresh tomatoes
-
4
tablespoons
of olive oil
(divided in half)
-
2
red onions
-
2
garlic cloves
(finely chopped)
-
1
tablespoon
of fresh thyme leaves
-
2
tins of Mutti Organic Peeled Tomatoes
-
2
cups
of stock
(chicken or vegetable)
-
1
cup
of fresh basil leaves
-
Salt and pepper
(to taste)
-
200
ml
of evaporated milk
(optional)
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Roasted tomato soup: Method
- Pre-heat your oven to 180°C.
- Peel and quarter the onions and halve the tomatoes.
- Place on a lined baking tray and drizzle with 2 tablespoons of olive oil.
- Season with salt and pepper and roast for 1 hour.
- Heat the remaining 2 tablespoons of oil in a heavy-based pot and gently sauté the garlic, and the thyme.
- Add the tinned tomatoes and the basil, then simmer for 15 minutes.
- Add the roasted tomatoes and onion, continue to simmer for a further 30 minutes.
- Remove from the heat and use an immersion blender to blend until smooth.
- Add the evaporated milk, if desired, or just drizzle it on top.
- Serve with fresh, crusty sourdough.
