Zuppa Di Pomodoro E Basilico Arrosto (roasted Tomato And Basil Soup)
Zuppa di Pomodoro e Basilico Arrosto, or Roasted Tomato and Basil Soup, is a classic dish from Mantuan cuisine that captures the flavors of summer in every spoonful. This comforting soup is perfect for a cozy evening at home or as a starter for a special dinner.
Ingredients
- 6 large tomatoes, halved
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
- 4 cups vegetable broth
Instructions
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes on a baking sheet, cut side up. Sprinkle with salt and pepper, and roast for 45 minutes.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the roasted tomatoes, including any juices from the baking sheet, to the pot. Stir in the basil leaves.
- Pour in the vegetable broth and bring the soup to a simmer. Cook for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste.
- Serve the Zuppa di Pomodoro e Basilico Arrosto hot, garnished with a drizzle of olive oil and fresh basil leaves.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Baking sheet Large pot Immersion blender
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Zuppa di Pomodoro e Basilico Arrosto with crusty bread or a side salad for a complete meal.
Tips & tricks
For an extra depth of flavor, you can add a splash of balsamic vinegar to the soup before serving.
Cost
$10