Italian tomato soup

Italian tomato soup

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 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 25 min (COOK TIME: 5 min / PREP TIME: 20 min)

cooking sketch Easy

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 bay leaf
  • 1 medium leek, very thinly sliced
  • 24.5 oz Mutti® Tomato Puree (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
  • Parmigiano Reggiano (grated )
  • crispy focaccia croutons
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Method

  1. Slice and thoroughly wash leek to remove all sand and dirt.
  2. 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.
  3. Add Mutti® Tomato Puree (Passata) 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.
  4. Serve this Italian tomato soup recipe with leek in espresso cups or small tumblers, garnished with additional chopped basil, Parmigiano Reggiano and crispy croutons.

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Also made with: Tomato Puree


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