Here i present another soup recipe. I make this soup quite often in my house because my family love this soup. It is sweet, rich, comforting with a velvety texture, perfect for chilly days or cozy evenings.
Ingredients:
- 500 g fresh tomatoes
- 2 onions
- 1 head of garlic
- Fresh thyme and rosemary
- 30 ml extra virgin olive oil
- 500 ml passata
- 500 ml water
- 150 ml double cream
- Salt and pepper
- 1 slice of bread
- Green pesto
- 50 g mozzarella
- Croutons
Procedure:
- Start by cutting in half the tomatoes, the onions and pill the garlic.
- Place the vegetables in a tray and roast them at 190 Celsius for 15 minutes. This step is important because the vegetables become sweeter, more flavourful, and makes the skin of the tomatoes easy to pill.
- Place the roasted vegetables in a pot over medium heat together with the passata and the water.
- Let everything boil and cook for 20 minutes for the flavours to develop.
- With the help of an immersion blender, blend everything to a smooth consistency.
- Add the double cream, season to taste with salt and pepper and let the soup cook for another 10 minutes.
- In the meantime, cut slices of bread, spread the pesto over the slices and bake in the preheated oven at 180 Celsius for 8 minutes.
- Pull apart the mozzarella cheese on top of the baked bread and pesto, then bake for another 5 minutes or until the mozzarella is beautifully melted over the bread and pesto.
- Serve the soup warm with the baked bread and mozzarella, or with plain croutons.
- Enjoy!
