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!
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Appetiser, Lunch, Soup
- 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
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.