Tomato Soup with potato spheres and fried basil

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.

Passata

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

Easy

4 servings

Vegetarian

Ingredients

Passata
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Fry the basil leaves in the hot seed oil. Drain them on a paper towel.
  5. 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.

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