Yield
Makes 4-6
Prep Time
20mins
Cook Time
60mins
Difficulty Level
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Topped with torn fluffy mozzarella cheese and prosciutto, this Italian roasted tomato soup served with crusty bread is a fantastic, comforting dinner meal.

Ingredients

  • 2 kg roma or plum tomatoes, halved
  • 1 red onion, wedges
  • 1/4 cup olive oil
  • 8 garlic cloves, bruised
  • 1 1/2 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 2 tsp smoked paprika
  • 1/2 tsp dried chilli flakes
  • 6 cups (1.5 litres) vegetable stock
  • 100 g sliced prosciutto
  • Drained cherry bocconcini, fresh basil leaves, curry leaves, crusty bread, to serve
01.

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

02.

Toss tomatoes, onion, oil, garlic, vinegar and spices on one tray. Spread into a single layer. Roast for 25 to 30 mins, until tender.

03.

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

04.

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

05.

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

06.

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

Top Tip: Add a pinch of sugar to tomato soup to help balance the acidity of the tomatoes.

Photo: John Paul Urizar/bauersyndication.com.au

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