Creamy Cupboard Tomato Soup by @dennistheprescott

35 min

4 servings

🫒

60 ml

Olive oil

🌶️

0.5 tsp

Red chilli flakes

🧅

1

Onion

🌿

1 tbsp

Basil stems

🧄

4 cloves

Garlic

🍅

2 tbsp

Tomato paste

🍅

2 cans

Tomatoes

🍲

360 ml

Stock

🍋

1

Lemon zest

🧈

2 tbsp

Butter

🥛

120 ml

Heavy cream

🧀

120 ml

Parmesan cheese

🌿

60 ml

Basil leaves

🧂

Sea salt

⚫

Black pepper

🌿

120 ml

Pesto

🧀

2 balls

Mozzarella

🍞

Crusty bread

  1. Heat
    • Olive oil
    • Red chilli flakes

    Heat a deep pan over medium heat and add the olive oil and chilli flakes.

  2. Step
    • Olive oil
    • Red chilli flakes

    Let the oil infuse for 1 minute.

  3. Cook
    • Onion
    • Basil stems
    • Sea salt

    Add the onion, basil stems, and a pinch of salt, and cook until softened and translucent, about 6-8 minutes.

  4. Add
    • Garlic
    • Tomato paste

    Add the garlic and tomato paste, and cook for 2 minutes, stirring.

  5. Add
    • Diced tomatoes
    • Stock
    • Lemon zest

    Add the diced tomatoes, stock, lemon zest, and a good pinch of salt, then simmer for 10 minutes, stirring every now and then.

  6. Blend

    Blend the soup.

  7. Add
    • Butter
    • Heavy cream
    • Parmesan cheese

    Add the butter, cream, parmesan, and a few cracks of black pepper, and gently simmer until smooth.

  8. Plate
    • Heavy cream
    • Olive oil
    • Mozzarella

    Plate up and top with an extra drizzle of cream and olive oil, some mozzarella, a crack or two of black pepper, a dollop of pesto, and fresh basil.

  9. Serve
    • Crusty bread

    Serve with crusty bread.

Creamy Cupboard Tomato Soup by @dennistheprescott

35 min

4 servings

🫒

60 ml

Olive oil

🌶️

0.5 tsp

Red chilli flakes

🧅

1

Onion

🌿

1 tbsp

Basil stems

🧄

4 cloves

Garlic

🍅

2 tbsp

Tomato paste

🍅

2 cans

Tomatoes

🍲

360 ml

Stock

🍋

1

Lemon zest

🧈

2 tbsp

Butter

🥛

120 ml

Heavy cream

🧀

120 ml

Parmesan cheese

🌿

60 ml

Basil leaves

🧂

Sea salt

⚫

Black pepper

🌿

120 ml

Pesto

🧀

2 balls

Mozzarella

🍞

Crusty bread

Preparation Steps

  1. Step 1/9

    Heat a deep pan over medium heat and add the olive oil and chilli flakes.

    🫒Olive oil
    🌶️Red chilli flakes
    🍳Deep pan

  2. Step 2/9

    Let the oil infuse for 1 minute.

    🫒Olive oil
    🌶️Red chilli flakes
    🍳Deep pan

  3. Step 3/9

    Add the onion, basil stems, and a pinch of salt, and cook until softened and translucent, about 6-8 minutes.

    🧅Onion
    🌿Basil stems
    🧂Sea salt
    🍳Deep pan
    🥄Wooden spoon

  4. Step 4/9

    Add the garlic and tomato paste, and cook for 2 minutes, stirring.

    🧄Garlic
    🍅Tomato paste
    🍳Deep pan
    🥄Wooden spoon

  5. Step 5/9

    Add the diced tomatoes, stock, lemon zest, and a good pinch of salt, then simmer for 10 minutes, stirring every now and then.

    🍅Diced tomatoes
    🍲Stock
    🍋Lemon zest
    🧂Sea salt
    🍳Deep pan
    🥄Wooden spoon

  6. Step 6/9

    Blend the soup.

  7. Step 7/9

    Add the butter, cream, parmesan, and a few cracks of black pepper, and gently simmer until smooth.

    🧈Butter
    🥛Heavy cream
    🧀Parmesan cheese
    ⚫Black pepper
    🍳Deep pan
    🥄Wooden spoon

  8. Step 8/9

    Plate up and top with an extra drizzle of cream and olive oil, some mozzarella, a crack or two of black pepper, a dollop of pesto, and fresh basil.

    🥛Heavy cream
    🫒Olive oil
    🧀Mozzarella
    ⚫Black pepper
    🌿Pesto
    🌿Basil leaves
    🥄Ladle

  9. Step 9/9

    Serve with crusty bread.

    🍞Crusty bread

Composition

Ingredients

Types

Oils, Spices, Vegetables, Herbs, Broth, Fruit, Dairy, Sauces, Grains

Ingredients

Olive oil, Red chilli flakes, Onion, Basil stems, Garlic, Tomato paste, Tomatoes, Stock, Lemon zest, Butter, Heavy cream, Parmesan cheese, Basil leaves, Sea salt, Black pepper, Pesto, Mozzarella, Crusty bread

Notes

Onion (diced), Basil stems (minced), Garlic (minced), Tomatoes (28-ounce cans, good quality, diced), Stock (chicken or veggie), Lemon zest (zest of 1 lemon, grated), Parmesan cheese (grated), Sea salt (to taste), Black pepper (cracked, to taste), Pesto (homemade, to serve), Mozzarella (torn, to serve), Crusty bread (toasted, to serve)

Allergens

Milk, Tree nuts, Gluten

Dietetics

Dietary regimen

Egg-Free, Pescatarian

Calories

480 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 22g, Fat: 38g, Fiber: 4g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 1050mg, Calcium: 280mg, Potassium: 650mg, Iron: 2mg

Vitamins

Vitamin C: 20mg, Vitamin A: 900IU, Vitamin K: 15mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Deep pan, Grater, Wooden spoon, Ladle

Appliances

Blender

Type

Type

Type Of Dish

Soup

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

to inform

Flavors

to inform

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3-4 days (store in an airtight container,cool completely before refrigerating,reheat gently on the stove before serving), frozen : up to 2 months (freeze the soup base before adding cream, butter and parmesan for best texture,store in a freezer-safe airtight container,thaw in the fridge overnight and reheat gently, then stir in dairy and toppings fresh)