Tomato and Veggie Soup with Hot Bocconcini — La Casa Del Formaggio
A recipe for a rich roasted Roma tomato soup with bocconcini, onions, carrots and celery. When you drop Bocconcini into hot soup, they transform into soft, gooey pillows of hot cheese.
Ingredients
- 220g Cherry Bocconcini
- 1kg Roma tomatoes, halved
- 1 Tbsp caster sugar
- olive oil
- 25g unsalted butter
- 2 brown onions, chopped finely
- 2 medium sized carrots, chopped finely
- 2 stalks celery, chopped finely
- 3 garlic cloves, chopped finely
- 400g diced tomatoes
- 1 sprig basil, plus extra leaves to garnish
- 1.5L vegetable stock
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