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Tomato soup with melting bocconcini
Tomato soup with melting bocconcini
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Napoli's San Marzano tomatoes star in this decadent tomato soup with gooey bocconcini cheese.
Ingredients:
  • 12 (about 1.2kg) roma tomatoes, halved
  • Pinch of caster sugar
  • 18.20 gm olive oil, plus extra to drizzle
  • 12 vine-ripened cherry tomatoes
  • 50g unsalted butter
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, chopped
  • 400g can chopped tomatoes
  • 44.40 gm sundried tomato paste
  • 1 bay leaf
  • 1 basil sprig, plus extra leaves to garnish
  • 1L (4 cups) vegetable liquid stock
  • 12 baby bocconcini
  • Garlic bread, to serve
Instructions:
  • Preheat your oven to 160°C. Arrange roma tomatoes, cut-side up, on a baking tray. Sprinkle with sugar, drizzle with oil, and season generously. Roast for 30 minutes until tender.
  • Place cherry tomatoes onto the tray, generously drizzle with extra oil, and season with care. Roast in the oven for an additional 10 minutes, or until they acquire a delightful charred and tender texture. Let them cool on the side.
  • Heat butter and oil in a pan over medium heat. Cook onion, carrot, celery, and garlic until softened, about 2-3 minutes. Add canned tomatoes, tomato paste, bay leaf, basil, stock, roasted roma tomato with juices. Bring to a boil, then simmer on low heat for 20-25 minutes until vegetables are tender, stirring occasionally.
  • Remove the basil sprig, let the soup cool a bit, then blend it in batches. Strain into the pan and warm over low heat, stirring, for 2-3 minutes. Taste and adjust seasoning.
  • Arrange the bocconcini on baking paper-lined tray and bake for 2 minutes until lightly melted. Be careful not to overcook. Serve the soup in bowls and top each with warm bocconcini. Garnish with roasted cherry tomatoes, basil, and a drizzle of oil. Enjoy with garlic bread on the side.

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