Italian tomato soup recipe
Sweet vine-ripened flavor is the focus in this luscious and satisfying Italian tomato soup that celebrates the richness of long summer days.
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
Easy
Ingredients
-
1/4
cup
extra virgin olive oil
-
1
leaf
bay
-
1
medium leek, very thinly sliced
-
1
jar
Mutti® Tomato Puree
(24.5 oz., Passata)
-
1/2
cup
unsalted butter, cut into small cubes
-
1/2
cup
heavy or light cream
-
1/2
cup
fresh basil leaves, finely chopped, plus additional for garnish
-
Salt and pepper to taste
-
grated Parmigiano Reggiano
-
crispy focaccia croutons
You should also try out our quick and easy tomato soup and fresh tomato soup with basil
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You should also try out our quick and easy tomato soup and fresh tomato soup with basil
Italian tomato soup recipe: Method
- Slice and thoroughly wash leek to remove all sand and dirt.
- Heat olive oil in a medium saucepan over medium heat. Add bay leaf and leek and cook slowly until leek is until golden, stirring occasionally, about 15 minutes.
- Add Mutti® Tomato Puree and butter and bring to a simmer, stirring to melt butter. Remove from heat and stir in cream and basil. Adjust seasoning with salt and pepper.
- Serve this Italian tomato soup recipe with leek in espresso cups or small tumblers, garnished with additional chopped basil, Parmigiano Reggiano and crispy croutons.
