Tomato soup with pizza bread
This recipe takes soup to a completely new level; a rich, creamy tomato soup flavoured with garlic and basil, served alongside pizza bread dippers. You’ll be back for thirds!
Equipment
- We cooked our soup in the Le Creuset Casserole Dish.
Ingredients
- 2 cups fresh tomatoes
- Olivado Extra Virgin Olive Oil
- 1 onion finely diced
- 3 tsp minced garlic
- 1 tbsp dried oregano
- ½ tsp chilli flakes or smoked paprika
- 2 large potatoes peeled and diced
- 250 ml vegetable stock
- 1 tin whole tomatoes 410g
- 1 cup fresh basil
- ½ cup cream
- 1 large pizza base
- 1 cup grated cheese
Instructions
- On a lined or non-stick baking tray, roast the fresh tomatoes with a drizzle of olive oil at 200 °C for 15-20 minutes (size dependant) or until they are golden and blistered. Set aside.
- In a large saucepan, bring a generous drizzle of olive oil to a medium heat. Add the onion and garlic to the pan, and cook for 3-5 minutes or until the onions have softened. Stir in the oregano and chilli flakes, then followed by the potatoes.
- Pour in the vege stock, whole tomatoes, roasted tomatoes and basil and stir. Bring to the boil then reduce to a simmer and cook for 20-25 minutes or until the potatoes are tender.
- Using a stick blender, blend the soup until smooth. Season to taste and set aside.
- To make the pizza bread, drizzle the pizza bread with olive oil. Spread over the garlic then sprinkle with the oregano and grated cheese. Bake at 220 °C until golden. Remove from the oven and cut into slices.
- Serve the pizza bread alongside the hot soup.
Tried this recipe?Let us know how it was!
