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Roasted tomato soup with mozzarella
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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.
Typical values per serving:
4.8g fibre 11.8g protein
This recipe was first published in May 2014.
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