This is a perfect homemade tomato soup recipe. I’ve used ricotta cheese instead of cream; this gives the soup a thicker texture. Great to cook a batch and freeze it.
Serves 4, prep time 10 minutes, cooking time 8 minutes
12 large tomatoes
1 tsp of sugar
Pinch of rock salt
1 tbsp of olive oil
1 chopped onion
4 garlic cloves crushed
750ml of vegetable stock
3 tbsp tomato purée
2 tbsp of balsamic gel
A large bunch of fresh basil
4 tbsp of ricotta cheese (keeping some aside to serve)
Ground black pepper, basil leaves and olive oil to serve
Wash and core the tomatoes set out in a dish and sprinkle with sugar and salt.
Select the sauté setting, when hot add the oil and sauté the onion and garlic for three minutes. Add the tomatoes, stir for three minutes until the tomatoes soften.
Pour in the vegetable stock, balsamic gel, tomato paste and half the fresh basil.
Close the lid and release valve. Set to manual for eight minutes.
Release the pressure, remove the lid, add the ricotta cheese and the remainder of the basil. Using a handheld blender, blitz the soup until smooth, season to taste.
Serve topped with a spoonful of ricotta cheese, a drizzle of olive, basil leaves and freshly toasted bread.