Prep 20 mins
Cook 2 hrs
Luscious, fresh, vine-ripened tomatoes, capture the essence of summer in this flavorsome soup. I serve this with a variation of garlic bread - instead of garlic butter, spread the the bread with mint pistachio pesto, and bake as for garlic bread. Yum! Tomato soup adapted from a recipe by Mark Jensen.
- 2 lbs vine-ripened tomatoes
- 1 -2 tablespoon raw sugar
- sea salt
- fresh ground black pepper
- 2 white onions, finely diced
- 2 tablespoons olive oil
- 4 garlic cloves, peeled and crushed
- 1 (14 ounce) canwhole peeled roma tomatoes (or crushed tomatoes)
- 1 cup white wine
- 2 cups vegetable stock
- 1 -2 teaspoon white sugar
- 1 cup fresh basil leaf
- 1 cup cream
- 6 -8 slices prosciutto, cut wafer-thin
- 6 basil leaves, finely sliced (extra)
- Preheat the oven to 300°F.
- Core the tomatoes - use the tip of a sharp paring knife to make a shallow cut all around the stem end, and then pop out the core.
- Cut the tomato into halves if small, or quarters if large.
- Place the tomatoes on a roasting tray, with cut sides facing up.
- Sprinkle with raw sugar, salt and pepper.
- Bake in the oven for 1 hour, checking from time to time that they are not burning.
- Remove and set aside.
- Heat the olive oil in a large, heavy based pan.
- Gently saute the onions and garlic until onions are soft and translucent.
- Add the roasted tomatoes with all the juices from the baking tray, the tinned tomatoes and their juice, white wine, stock and 1 teaspoon sugar.
- Bring to the boil, reduce heat and simmer for 1 hour.
- Remove from heat and add basil leaves, keeping four to six aside for garnish.
- Meanwhile, heat oven to 390F in preparation for crisping the proscuitto.
- Blend the soup with a stick blender or food processor and then pass through a fine sieve.
- Check for seasoning and, if desired add another teaspoon of sugar and pepper to taste - you probably won't need to add any salt as the proscuitto is quite salty already (see below).
- Place the sliced prosciutto on a cake rack and set on an oven tray.
- Cook the proscuitto for 5-8 minutes or until crisp.
- Remove from oven, cool on rack and crumble into pieces.
- Just before serving, bring the soup to a simmer, add the cream and heat through gently.
- Pour the hot soup into 6 shallow bowls.
- Sprinkle with crispy prosciutto and sliced basil, and serve.