Tomato & Veg Soup with Bocconcini
Warm yourself up from the inside out with this healthy and delicious soup.
Ingredients
- 220g Bocconcini
- 1kg roma tomatoes, halved
- 1 tbs caster sugar
- 1 tbs olive oil
- 25g unsalted butter
- 2 brown onions, finely diced
- 2 medium carrots, finely diced
- 2 stalk celery, finely diced
- 3 clove garlic, minced
- 400g can chopped tomatoes
- 1 bunch basil
- 1 1/2l vegetable stock
Method
- 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.
- 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.
- Allow the mixture to cool slightly, and blend the soup in batches.
- 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.
