Creamy Tomato Soup

Yields1 Serving
 200 g Bio XXI Andean Fusilli Pasta
 2 kg Tomatoes (rinsed and halved)
 300 g White Onions (peeled and halved)
 400 g Red Bell Peppers (cleaned and halved)
 1 cup Vegetable Stock
 100 g Fresh Basil Leaves
 3 Garlic Cloves
 350 g Pomodoro Tomato Sauce
 2 tbsp Sugar
 200 g Danbo Cheese (chopped into small squares)
 200 g Parmesan Cheese (grated)
 Salt (to taste)
 Black Pepper (to taste)
 Thick Cream
1

Cook the Bio XXI Andean Fusilli according to instructions on the box.

2

Preheat oven to 250 degrees Celsius.

3

Roast the Tomato, Onion, Garlic and Red Bell Pepper halves in the oven until they are roasted on top.

Let them cool off a little before blending them into a smoothie together with some of the Vegetable stock.

4

Place a sauce pan over a medium heat and pour the smoothie into a saucepan and add a little more of the Vegetable Stock, season with salt, pepper, tomato sauce and a some of the chopped basil, to finish add the sugar.

5

Pour the cooked pasta and add the Vegetable stock until the desired consistency is achieved.

If it is too thick, add more Vegetable stock until you get the consistency you like.

6

Add the Danbo Cheese squares and turn off the heat.

7

Serve the soup in bowls, sprinkle with grated Parmesan, chopped Basil and a dollop of thick Cream.

Enjoy a warming and hearty tomato soup!

8

Chef Tip: Serve the soup with some Gluten Free Ciabatta Bread to soak up the last bits of soup!

Ingredients

 200 g Bio XXI Andean Fusilli Pasta
 2 kg Tomatoes (rinsed and halved)
 300 g White Onions (peeled and halved)
 400 g Red Bell Peppers (cleaned and halved)
 1 cup Vegetable Stock
 100 g Fresh Basil Leaves
 3 Garlic Cloves
 350 g Pomodoro Tomato Sauce
 2 tbsp Sugar
 200 g Danbo Cheese (chopped into small squares)
 200 g Parmesan Cheese (grated)
 Salt (to taste)
 Black Pepper (to taste)
 Thick Cream

Directions

1

Cook the Bio XXI Andean Fusilli according to instructions on the box.

2

Preheat oven to 250 degrees Celsius.

3

Roast the Tomato, Onion, Garlic and Red Bell Pepper halves in the oven until they are roasted on top.

Let them cool off a little before blending them into a smoothie together with some of the Vegetable stock.

4

Place a sauce pan over a medium heat and pour the smoothie into a saucepan and add a little more of the Vegetable Stock, season with salt, pepper, tomato sauce and a some of the chopped basil, to finish add the sugar.

5

Pour the cooked pasta and add the Vegetable stock until the desired consistency is achieved.

If it is too thick, add more Vegetable stock until you get the consistency you like.

6

Add the Danbo Cheese squares and turn off the heat.

7

Serve the soup in bowls, sprinkle with grated Parmesan, chopped Basil and a dollop of thick Cream.

Enjoy a warming and hearty tomato soup!

8

Chef Tip: Serve the soup with some Gluten Free Ciabatta Bread to soak up the last bits of soup!

Creamy Tomato Soup
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