The perfect winter warmer, this is tomato soup like you've never tasted before. Our Gold Label Balsamic Vinegar adds depth and flavour to this recipe, along with a subtle hint of sweetness. The fruity and complex notes shine through to turn it from soup to super!
2 tbsp oil
1 diced onion
2 diced carrots
1 heaped tbsp tomato puree
1 clove garlic pressed or minced
1 1/2 tsp fresh basil
400g good quality canned tomatoes (whole peeled is best)
700ml vegetable stock
1 tbsp granulated sugar
1 tsp salt
2 tbsp butter
80ml cream
1 tbsp Mazzetti Gold Label Balsamic Vinegar
2 tbsp oil
1 diced onion
2 diced carrots
1 heaped tbsp tomato puree
1 clove garlic pressed or minced
1 1/2 tsp fresh basil
28 oz good quality canned tomatoes (whole peeled is best)
3 cups vegetable stock
1 tbsp granulated sugar
1 tsp salt
2 tbsp butter
1/3 cup cream
1 tbsp Mazzetti Gold Label Balsamic Vinegar
In a large pan over medium-high heat, sauté onion and carrots in oil until they are soft and translucent. Add tomato paste, garlic, and fresh basil and cook for 1-2 minutes.
Add tomatoes (do not drain) along with vegetable stock. Stir, and add granulated sugar and salt. Simmer gently over medium heat, uncovered, for 30 minutes.
Carefully ladle the soup mixture into a blender, making sure to allow air to escape out of the top so it doesn't explode as it blends. Holding a kitchen towel over the lid, blend until velvety and smooth.
Pour the soup back into the pan on low heat. Add butter, cream, and Balsamic Vinegar. Stir until well combined, and then taste for balance of seasonings. Add additional salt, cream, or Balsamic Vinegar to taste. Keep on low until ready to serve.
Garnish with additional cream, Balsamic, and basil if desired, and serve with torn pieces of warm, buttery, crusty bread or grilled cheese sandwiches.
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