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.

Zuppa Di Pomodoro E Basilico Arrosto (roasted Tomato And Basil Soup)

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

  1. Preheat the oven to 400°F (200°C).
  2. Place the halved tomatoes on a baking sheet, cut side up. Sprinkle with salt and pepper, and roast for 45 minutes.
  3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  4. Add the roasted tomatoes, including any juices from the baking sheet, to the pot. Stir in the basil leaves.
  5. Pour in the vegetable broth and bring the soup to a simmer. Cook for 10 minutes.
  6. Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste.
  7. 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