This Italian soup recipe uses The Boss™ featuring a high velocity ProKinetix® blade and bowl system that pulverises virtually any combination of ingredients.
Ingredients
6 Roma tomatoes, halved lengthwise
1 red capsicum, seeds removed, thickly sliced
1 brown onion, cut into wedges
3 cloves garlic, peeled
2 tablespoons olive oil
500ml (2 cups) vegetable stock, at room temperature
2 teaspoons tomato paste
50g (1/4 cup) fresh basil leaves, plus extra to garnish
Salt and freshly ground black pepper, to taste
Salsa verde, to serve
Method
For the best results, use your Breville Boss™ blender.
Preheat oven to 200°C no fan (180°C fan-forced). Line a large baking tray with non-stick baking paper
Place tomatoes, capsicum, onion and garlic onto tray. Drizzle with olive oil and season with salt and pepper. Toss lightly to coat. Roast for 40 - 45 minutes, or until golden brown and softened. Set aside to cool for 5 minutes
Using tongs, transfer roasted vegetables into blender jug. Add stock and tomato paste and secure lid. SOUP until program finishes
Add basil, season to taste with salt and pepper and secure lid. PUREE 30 seconds. Serve: Divide soup among serving bowls, drizzle salsa verde over soup and garnish with basil leaves
Tips & Hints
We have used shelf stable UHT stocks in our soup recipes. If using fresh stock, stock must be heated to boiling point for 1 - 2 minutes, and then allowed to cool until there is no visible steam before blending.
For the best results, use your Breville Boss™ blender.
Place anchovy fillets, parsley, capers, lemon juice and oil into the blender jug and secure lid
Chop: 30-40 seconds or until combined
Tips & Hints
Storage: transfer to a clean, airtight container. Store in the fridge for up to 3 days.
Tips: serve on soups or serve with grilled or pan-fried meats, poultry or seafood or roasted vegetables. Mix some salsa verde with lemon juice or mayonnaise as a dressing for potato salad.
