Name: Italian roasted tomato soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 2 kilogram roma tomatoes, halved; 1 red onion, cut into wedges; 1/4 cup olive oil; 8 clove garlic, bruised; 1 1/2 tablespoon red wine vinegar; 1 tablespoon dried oregano; 2 teaspoon smoked paprika; 1/2 teaspoon dried chilli flakes; 1.5 litre (6 cups) vegetable stock; 100 gram sliced prosciutto; cherry bocconcini cheese, drained, to serve; fresh basil leaves, to serve; crusty bread, to serve

Italian roasted tomato soup

This hearty roasted tomato soup is brilliant served topped with crispy prosciutto and creamy bocconcini cheese for a flavour-packed family winter dinner dish.

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Serves 4

Prep

20M

Cook

Total

1H 20M

Ingredients

2 kilogram roma tomatoes, halved

1 red onion, cut into wedges

1/4 cup olive oil

8 clove garlic, bruised

1 1/2 tablespoon red wine vinegar

1 tablespoon dried oregano

2 teaspoon smoked paprika

1/2 teaspoon dried chilli flakes

1.5 litre (6 cups) vegetable stock

100 gram sliced prosciutto

cherry bocconcini cheese, drained, to serve

fresh basil leaves, to serve

crusty bread, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease two oven trays.

2.Toss tomatoes, onion, oil, garlic, vinegar and spices on one tray. Spread into a single layer. Roast 25-30 minutes, until tender.

3.Transfer vegetables and roasting juices to a large saucepan. Pour stock over. Bring to the boil on high. Reduce heat to low and simmer, uncovered, 30 minutes.

4.Using a stick blender, process until smooth. Season to taste and add a pinch of sugar (see tip). Heat on low, stirring.

5.Meanwhile, arrange prosciutto in a single layer on remaining tray. Bake 4-5 minutes, until crisp. Crumble into pieces.

6.Divide soup between serving bowls. Top with torn bocconcini, prosciutto and fresh basil leaves. Accompany with bread.

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