Tomato soup with ricotta and oak-smoked tomato balsamic
There’s nothing quite as soothing as a bowl of steaming tomato soup, but this recipe from Isle of Wight Tomatoes is next level.
Made with their tomatoes (which we consider to be the best in the world), red pepper, garlic, fresh parsley and their Oak-Smoked Tomato Balsamic, it’s a soup season treat.
Their Balsamic is prepared in small batches by expert hands. Oak smoked tomatoes are steeped in Balsamic vinegar of Modena over several weeks to inherit all of that smoky sweetness. Rich, smoky, and perfectly balanced — it’s highly addictive!
Ingredients
Serves 5
- 500g Isle of Wight tomatoes
- 1 red pepper, chopped
- 1 tbsp rapeseed oil
- 1 tbsp Isle of Wight Tomatoes Oak-Smoked Tomato Balsamic
- 2 cloves garlic, chopped
- 1 onion, chopped
- 1 carrot, chopped
- 500ml vegetable stock cube
- 2 tbsp parsley, chopped, plus leaves to serve
- 100g ricotta
Method
Preheat the oven to 200C.
Toss the tomatoes and pepper with half the oil in a roasting tin. Roast for 20 minutes, then drizzle over the balsamic vinegar and cook for a further 10 minutes.
Heat the rest of the oil in a large pan and fry the garlic, onion and carrot over a low heat for 5 minutes.
Add the stock, bring to a simmer and cook for 10-12 minutes, or until the carrot is tender.
Add the tomatoes and peppers to the pan. Cook for 5 minutes, season, then blend using a handheld blender.
In a bowl, stir the parsley into the ricotta then whisk until light and fluffy.
To serve, divide the soup into bowls and top each bowl with a spoonful of the ricotta mixture.
Click to see the original recipe and to buy Oak Smoked Tomato Balsamic.
