Authentic Italian Tomato Soup:

Super flavourful and a great comforting soup for anytime of the year. Garnish with parmesan crisps!

Video:

Ingredients:

900 (2 Pounds) Fresh Tomatoes

2 Tablespoons of Balsamic Vinegar(as an alternative, 1 tablespoon of red wine vinegar)

6 Tablespoons Olive Oil (3 Tablespoons for Roasting Tomatoes, 3 Tablespoons for Saucepan)

3/4 Teaspoon of Salt & Pepper

1/2 Teaspoon Pure Garlic Powder (optional)

1 Onions

3 Cloves of Garlic (coursely chopped, doesn’t need to be fine because we will be blending the soup)

1/2 Teaspoon Pure Garlic Powder (optional)

1/2 Teaspoon of Salt

1 can of tomatoes

1 Cup Chicken Broth

1/2 Cup Water

1 Bunch of Basil (1/2-3/4 Cup)

1/2 Cup (120ml) 35% Whipping Cream

1/4 Cup Parmesan

 

 

Method:

  1. Preheat oven to 190C/375F.
  2. Chop tomatoes into quarters and place on oven safe dish with high sides
  3. Add balsamic, garlic powder, olive oil, salt and pepper and combine
  4. Roast tomatoes in oven for about 10-12 minutes or until tomatoes start to shrivel (you will also notice the smell of tomatoes – also a sign they are done).
  5. While tomatoes are in the oven, in a saucepan, add olive oil over medium heat. Add onions and stir frequently adding 1/2 teaspoon of salt (after 2 minutes).
  6. Once onions reach translucent colour, add garlic and keep stirring for 1 minute.
  7. Add canned tomatoes and broth to saucepan and bring the saucepan to medium-high heat.
  8. Bring to a boil and reduce to medium heat for 5 minutes.
  9. Add fresh basil and any desired spices. If you don’t have any fresh basil, use 2 teaspoons of dried basil. (Fresh basil highly recommended).
  10. Using an emersion blender or food processor, blend mixture until smooth. (if desired, you can remove the basil prior to blending, but I like to keep the basil in the soup)
  11. Add cream and taste to see if soup needs more salt.
  12. Enjoy!

 

Note: the soup is ready to be served immediately, it can be served cold. If storing for later use, pour soup into a large bowl, place in refrigerator once soup has cooled. Do not put plastic wrap over anything still hot, use a pot cover instead if you need to place in the fridge immediately after making.

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