Italian Roasted Tomato Soup

There's nothing more comforting than a bowl of soup on a cold and wet day. This rustic, creamy, and savoury bowl of tomato soup will warm you from inside out.

Yield: Serves 4
Prep Time: 20 mins
Cook Time: 60 mins
Difficulty Level: 3/5

Ingredients

• 2 kg roma tomatoes, halved
• 1 red onion, cut into wedges
• ¼ cup olive oil
• 8 clove garlic, bruised
• 1½ tbsps red wine vinegar
• 1 tbsp dried oregano
• 2 tsps smoked paprika
• ½ tsp dried chilli flakes
• 1.5 litre (6 cups) vegetable stock
• 100 g sliced prosciutto
• Cherry bocconcini cheese, drained, to serve
• Fresh basil leaves, to serve
• Crusty bread, to serve

Steps

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 25-30 mins, until tender.

03. 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 mins.

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

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

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

Photo: bauersyndication.com.au