A smooth vegetarian tomato soup built around Mutti tomato purée, gently simmered with onion, garlic, vegetable stock, basil, and a touch of cream or olive oil for balance.
By james
Servings
4
1.5 tablespoons Cold unsalted butter
Calories
25 kcal
Fat
3g
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Sarah M. · Melbourne, AU
Build the Base
1. Peel and finely dice the onion. Peel and thinly slice the garlic cloves.
2. Warm the olive oil in a large saucepan over medium-low heat. Add the onion with a pinch of salt and sweat gently for 8–10 minutes, stirring occasionally, until completely soft and translucent — do not allow it to colour.
3. Add the garlic and cook for a further 2 minutes until fragrant and softened.
Simmer the Soup
4. Pour in the Mutti tomato purée and vegetable stock, then stir in the caster sugar. Bring to a gentle simmer over medium heat and cook uncovered for 20 minutes to deepen the tomato flavour and allow the soup to reduce slightly.
5. Remove the pan from the heat. Tear in the fresh basil and stir it through — adding basil off the heat preserves its bright colour and delicate flavour.
Blend & Finish
6. Using an immersion blender (or in batches in a countertop blender), blend the soup until completely smooth and silky. Return to low heat if needed.
Finish & Season
7. Add the cold butter to the hot soup over low heat and stir gently until fully melted and the soup looks glossy and silky. Do not allow the soup to boil after adding the butter or it may turn greasy. Taste and adjust seasoning generously with salt and black pepper.
1.5 tablespoons Cold unsalted butter
Blend & Finish
8. Ladle into warmed bowls. Swirl a little extra virgin olive oil over each portion and top with a few fresh basil leaves to garnish. Serve immediately with crusty bread.
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By james
