Inspired by the Pink Martini classic, this comforting tomato soup is made for slow winter afternoons and long lunches by the fire.
Prep time: 20–30 minutes
Cook time: 50 minutes
Serves 2 to 4
Ingredients:
2 Tbsp (40ml) Olivetta Terra Australis extra virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
15ml ground coriander
½ tsp chilli flakes (optional)
2 Tbsp (40ml) tomato paste
1 Tbsp (20ml) soft brown sugar
1 Tbsp (20ml) Olivetta Black balsamic vinegar
800g Mutti Peeled Pomodoro Tomatoes (2 tins)
2 cups water
Olivetta Basil Flavoured extra virgin olive oil, to drizzle
Fresh basil leaves, finely sliced
Sea salt and freshly cracked black pepper
Directions:
Warm the Olivetta Terra Australis extra virgin olive oil in a large heavy-based pot over medium heat. Add the onion, garlic, coriander and chilli flakes, if using, and cook gently until the onion becomes soft and translucent. Stir regularly, allowing the aromatics to soften without colouring.
Add the tomato paste and cook for a minute or two until rich and fragrant. Stir through the peeled tinned tomatoes, brown sugar and Olivetta Black balsamic vinegar, gently breaking the tomatoes apart with the back of a spoon. Allow the mixture to simmer for around 10 minutes, stirring occasionally as the flavours deepen and concentrate.
Pour in the water and season generously with sea salt and freshly cracked black pepper. Bring the soup back to a gentle simmer and cook uncovered for at least 30 minutes, allowing the tomatoes to soften completely and the broth to become beautifully rich and velvety.
Carefully transfer the soup to a blender and blend until smooth and silky. Return to a clean pot and keep warm over low heat until ready to serve.
Ladle the soup into warm bowls and finish with a generous drizzle of Olivetta Basil flavoured extra virgin olive oil. Scatter over the fresh basil and finish with an extra grind of black pepper.
Serve alongside thick slices of grilled rustic baguette, rubbed lightly with cut garlic and lavishly dressed with Olivetta extra virgin olive oil.
