A smooth, simple tomato soup built from Mutti tomato puree with onion, garlic, vegetable stock, olive oil, and a touch of cream or milk for a mellow finish.
By james
Servings
4
700 ml Mutti tomato puree (passata)
1 piece Yellow onion
3 clove Garlic cloves
3 tbsp Extra virgin olive oil
400 ml Vegetable stock
3 tbsp Heavy cream
1 tbsp Unsalted butter
1 tsp Caster sugar
Salt
Black pepper
8 piece Fresh basil leaves (garnish)
Calories
280 kcal
Protein
4g
Carbs
22g
Fat
22g
Fiber
4g
Sugar
9g
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Building the Base
1. Finely dice the onion and mince the garlic cloves. Warm the olive oil and butter together in a large saucepan over medium-low heat until the butter melts.
3 tbsp Extra virgin olive oil,
1 tbsp Unsalted butter
2. Add the diced onion with a pinch of salt and cook gently, stirring occasionally, for 8–10 minutes until completely softened and lightly golden — do not rush this step, as a well-cooked onion is key to a sweet, mellow base.
1 piece Yellow onion,
Salt
3. Add the minced garlic and cook for a further 1–2 minutes, stirring, until fragrant but not browned.
3 clove Garlic cloves
Simmering the Soup
4. Pour in the Mutti tomato puree and vegetable stock, then stir in the caster sugar. Season generously with salt and black pepper. Bring to a gentle simmer over medium heat.
700 ml Mutti tomato puree (passata),
400 ml Vegetable stock,
1 tsp Caster sugar,
Salt,
Black pepper
5. Simmer uncovered for 15 minutes, stirring occasionally, to allow the flavors to meld and the soup to reduce slightly.
Finishing & Serving
6. Remove from heat. Use a stick blender (or transfer in batches to a blender) to blend the soup until completely smooth.
7. Return the soup to low heat. Stir in the heavy cream and taste, adjusting salt, pepper, or a pinch more sugar as needed. Warm through gently for 2 minutes — do not boil after adding the cream.
3 tbsp Heavy cream
8. Ladle into bowls and finish each with a drizzle of extra virgin olive oil and a few torn fresh basil leaves. Serve immediately.
By james
