Tomato & Veg Soup with Bocconcini
Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 220grams La Casa Del Formaggio Cherry Bocconcini
- 1kilograms roma tomatoes, halved
- 1tablespoons caster sugar
- 1tablespoons olive oil
- 25grams unsalted butter
- 2 brown onions, finely diced
- 2 medium carrots, finely diced
- 2 stalk celery, finely diced
- 3 clove garlic, minced
- 400grams can chopped tomatoes
- 1 bunch basil
- 1 1/2liter vegetable stock
Nutrition per serving
1060kJ / 252Cal
1060 Kilojoules or 252 Calories
12% of daily energy intake*
Protein
9.8grams
Fat
15.0grams
Carbs
18.2grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat the oven to 160°C. Place Roma tomatoes, cut-side up, on a baking tray. Top with sugar, drizzle
with oil and season. Roast for 30 minutes until softened.
Step 2 of 4
Meanwhile, heat butter and 1 tablespoon oil in a pan over medium heat. Cook onion, carrot, celery and garlic,
stirring, for 4-5 minutes until softened. Add canned tomatoes, basil, stock, roasted Roma tomatoes and any
cooking juices. Bring to the boil, then reduce heat to low and cook, stirring occasionally, for 30 minutes.
Step 3 of 4
Allow the mixture to cool slightly, and blend the soup in batches.
Step 4 of 4
To serve, reheat the soup. Pour soup into serving bowls and drop the desired amount of bocconcini into the
bowls, allowing them to begin to melt. Season to taste and garnish with extra basil leaves.
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