Serves 4
Prep Time
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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.


  • 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

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


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


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.


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


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


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

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