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.
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.
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.
Photo: bauersyndication.com.au