Roasted tomato soup with mozzarella


3 x 300g packs Waitrose Red Choice Tomatoes
1 whole bulb garlic, sliced in half
4 tbsp Waitrose Basil Infused Olive Oil
4 sundried tomatoes in oil, drained
1 tbsp soft brown sugar
50g fresh basil leaves, plus extra to garnish
1½ tbsp red wine vinegar
125g buffalo mozzarella balls, torn
Extra virgin olive oil to serve
Sourdough sliced, to serve


1. Preheat the oven to 200°C, gas mark 6. Place the tomatoes and garlic in a large roasting tray, drizzle with 1 tbsp basil oil and place in the oven to roast for 25 minutes until the skins burst and natural sugars have caramelised.

2. Remove from the oven and leave to cool slightly before tipping into a liquidizer, with the sundried tomatoes and the garlic, squeezed from its papery skin. Add the brown sugar, basil leaves, red wine vinegar and the remaining basil olive oil, blitz until smooth, pour through a sieve into a jug, season and set aside until ready to serve.

3. Ladle the soup into shallow bowls, top with the torn mozzarella and a sprig of fresh basil. Grind over some cracked black pepper and a drizzle of extra virgin olive oil and serve with griddled sourdough on the side.

  • Preparation time: 5 minutes
  • Cooking time: 30 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,923kj/461kcals
Fat 27.9g
Saturated Fat 8g
Carbohydrate 40.6g
Sugars 14.3g
Salt 1.4g

4.8g fibre 11.8g protein

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4 stars

Average user rating Based on 9 ratings

This recipe was first published in Thu May 15 09:00:00 BST 2014.