Hazelnut Soup with Clams and Tomato Puree

Hazelnut Soup with Clams and Tomato Puree

Made with Tomato puree

Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary. 

cooking sketch 20 min (COOK TIME: 20 min)

cooking sketch Easy


  • 10.5 oz clams
  • 10.5 oz hazelnuts
  • 10.5 oz Mutti® Tomato Puree (Passata)
  • 1 small onion
  • 1 shallot
  • 1 clove garlic
  • 1 glass port
  • 4 slices bread
  • 1 fresh hot red chilli pepper
  • 1 bunch parsley
  • 1 sprig rosemary
  • extra virgin olive oil
  • salt
  • pepper
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Hazelnut Soup with Clams and Tomato Puree: Method

  1. Put the clams into salted water for a few hours, changing the water every so often (check that none of them are broken, and discard any that are).
  2. Fry the chopped onion and shallot, the garlic, stripped rosemary leaves and the hot pepper with a little olive oil in a non-stick frying pan.
  3. Add the clams and the chopped hazelnuts, and cover with the port. Allow to evaporate and add the passata.
  4. Finally add the chopped parsley and season with the salt and pepper. Cook for about 20 minutes.
  5. Meanwhile, cut the slices of bread into cubes or triangles. Season with olive oil and salt and toast in a non-stick frying pan or the oven.
  6. Serve the hazelnut soup, either warm or hot, with the toasted bread.

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Also made with: Tomato puree

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