This easy Tomato Soup recipe makes a creamy, rich tomato soup that’s perfect for enjoying as a hearty lunch or light dinner. Zesty fresh tomatoes create a truly comforting, velvety smooth tomato soup.
Smooth, savory tomato soup is a delicious dish that is great to enjoy anytime of the year. There’s never a time I’m not craving a bowl!
Ingredients:
0.5kg cherry tomatoes
2 whole bulbs of garlic, tops sliced off
1 large red onion, finely sliced
1 tbsp balsamic vinegar
2 tbsp olive oil
A few leaves of fresh basil
Salt and ground black pepper
2 tbsp tomato puree
3 cups vegetable stock
1/4 cup heavy cream
Pesto, to serve
9 mini mozzarella balls
1/2 cup plain flour
Salt and freshly ground black pepper
1 egg
2 cups fresh breadcrumbs
Vegetable oil, for frying
Instructions:
1. In a large roasting pan, add the tomatoes, garlic bulbs and red onion. Drizzle with the balsamic vinegar and 1 tbsp olive oil. Sprinkle over the basil leaves and season with salt and ground black pepper.
2. Place in the oven and roast for 30 mins or until the tomatoes have burst and are slightly caramelized on the outside and the garlic is soft. Remove from the oven
3. Squeeze the cloves from the roasted garlic bulbs and remove the vines from the tomatoes if needed. Place the contents of the roasting pan into a large saucepan and add the stock. Simmer for 5 mins, then use a hand blender or a food processor to blitz the soup until completely smooth. Stir in the cream and set aside.
Mini Mozzarella Skewer (Optional):
Coat each ball of cheese with the flour, then dip in the egg and roll in the breadcrumbs until evenly coated. Repeat with all of the mini mozzarellas, then place 3 balls on each skewer and fry the skewers until they are golden brown.
Serve the soup in bowls with the fried cheese skewers, spoonful of pesto and cream.
This soup stores beautifully and tastes better the second day.
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