Tomato Soup with potato spheres and fried basil
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.
Easy
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.
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Another nice option could be using potato gnocchi instead of potato spheres. This will make this tomato soup a hearty main course.
Tomato Soup with potato spheres and fried basil: 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!
