Tomato Soup with potato spheres and fried basil

Name: Tomato Soup with potato spheres and fried basil
Yield: 4
Ingredients: 2 Bottles Mutti® Tomato Puree (24.5 oz. (Passata)); 2 cloves Garlic; 350 g Potatoes; 40 ml Double cream; 40 g Feta Cheese; 1 bunch Fresh basil Washed and dried; 200 ml Seed oil; 40 ml Extra virgin olive oil; salt; Black pepper

A twist on a classic tomato soup recipe with the addition of potatoes spheres for a sophisticated and delicious final result.

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

45 min (COOK TIME: 20 min / PREP TIME: 25 min)

Easy

4 servings

Vegetarian

Ingredients

2 Bottles Mutti® Tomato Puree (24.5 oz. (Passata))
2 cloves Garlic
350 g Potatoes
40 ml Double cream
40 g Feta Cheese
1 bunch Fresh basil Washed and dried
200 ml Seed oil

For frying

40 ml Extra virgin olive oil
salt
Black pepper

Another nice option could be using potato gnocchi instead of potato spheres. This will make this tomato soup a hearty main course.

Share the ingredient list

Method

Peel the garlic cloves and put them in a large soup pot over a low heat with the extra virgin olive oil. Cook for 5 minutes until golden.
Add Mutti Tomato Puree, season with salt, stir a little bit and cover. Cook for 10 minutes, until the Tomato Puree thickens up. Add cream, stir well and set aside.
Peel the potatoes and work them with a corer to obtain the spheres. Cook them until soft (8 to 10 minutes) in salty boiling water. Drain the spheres and set aside.
Fry the basil leaves in the hot seed oil. Drain them on a paper towel.
Pour the soup into dishes and add the potato spheres. Sprinkle with feta cheese, add the fried basil leaves and season with fresh ground black pepper. Enjoy!

Special occasion, Starters, Italian food, Tomato Soups

Tomato soup is comfort food par excellence. It is widespread all over the world with a great variety of textures and extra ingredients. This makes it suitable to be served both as an appetizer and as a main course. In Italy it is easy to find it in a more substantial version that includes hardened bread in the cooking phases. This soup is called Pappa al Pomodoro. In Spain it is served cold and enriched with peppers, cucumbers, bread soaked in vinegar, becoming the classic Gazpacho. In Poland it is enriched with vegetable or meat broth and is called pomidorowa soup, just to mention a few examples.

Liked the recipe?

Tomato Soup with potato spheres and fried basil

Made with Passata

Ingredients

For frying

Share the ingredient list

Method

Liked the recipe?

Review and share with your friends

Comments 0 Cancel reply

Also made with: Passata

Tomato lentil soup Indian style

Zuppa di Pomodoro

Mutti® Mary

Calabrian-Style Tuna

Italian tomato soup recipe

Fresh tomato soup with basil

Potato dumplings

Penne with Mutti tomato puree, capers and mozzarella

Tomato, artichoke and shrimp flan

Eggplant with parmesan

Minestrone Soup

Broccoli risotto with oven baked chicken

Chicken curry with coconut milk and tomatoes

Lasagne

Stuffed squid in tomato sauce

Vegetable Galette

Bloody Negroni

Mutti Passata Nut Mix

Italian meatballs in tomato sauce

Chicken cacciatore with olives

Lebanese green bean with tomatoes

Steak Pizzaiola recipe

Eggplant Parmigiana

Mediterranean chicken

Sun Dried Tomato Bruschetta

Gnocchi alla siciliana

Hazelnut soup with clams

Farro pennette pasta with monkfish

Lentil Bolognese, Burrata and Garlic Pangrattato Pappardelle

Italian Sausage and Sage Fettuccine

Mutti Tacos

Stria with Mutti tomato puree and Mutti double concentrated tomato paste

Bolognese Sauce

Pasta Ncasciata Sicilia

Mini Calzoni with sieved tomatoes, baked ham, mushrooms and cheese

Tomato Carbonara Spaghetti

Special occasion

Check it out

Starters

Check it out

Italian food

Check it out

Comments 0
Cancel reply