Tomato Soup

Tomato Soup

Made with Peeled tomatoes

Generously fleshy and firm, Mutti peeled tomatoes have their skins removed and then they are immersed in a delicious, velvety passata. Processing and packaging all occur within 24 hours of harvesting to preserve the authentic taste of freshly picked tomatoes. They have many different uses in the kitchen and are perfect for traditional Mediterranean recipes.

cooking sketch 15 min (COOK TIME: 15 min)

cooking sketch Easy

Ingredients

Soup:

  • 2 Tbsp extra virgin olive oil
  • 1 brown onion (finely diced)
  • 1 tsp fine ground salt
  • 4 cloves garlic (crushed)
  • 2 Tbsp Mutti Double Concentrate Tomato Paste
  • 2 sprigs thyme
  • 2 x 400g tins Mutti Peeled Tomatoes
  • 1 large carrot (thinly sliced)
  • 2 cups vegetable stock (500ml)
  • 1 cup almond milk (250ml)
  • 1/2 cup canned butter beans
  • 20 basil leaves (plus extra to serve)
  • Black pepper (to taste)

Croutons:

  • 1/2 loaf sourdough (cut into 2cm squares)
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1 tsp garlic granules
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Method

  1. Heat a soup pot over a medium flame. Pour in oil, and heat for 30s, then add onion and salt and cook over a low flame for 3 mins. Add carrot, and cook a further 5 minutes, stirring occasionally. Add Mutti Tomato Paste and garlic and cook a further 1 minute.
  2. Pour stock, Mutti Peeled Tomatoes and thyme into the pot. Bring to the boil then simmer for 30 minutes.
  3. Meanwhile, get the croutons ready. Add all ingredients to a bowl and mix well then spread out in a single layer on a baking tray. Preheat the oven to180C (350F). Once the soup has been simmering for 20 mins, put the croutons in the oven and bake for 15 mins.
  4. Once the soup has cooked, transfer to a heat-proof blender and add beans, almond milk, basil and black pepper to taste. Wizz until completely smooth, then transfer back to the soup pot to reheat.
  5. Serve immediately, topped with crunchy croutons and basil.

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