Dinner ideas

Italian roasted tomato soup

This hearty roasted tomato soup is brilliant served topped with crispy prosciutto and creamy bocconcini cheese for a flavour-packed family Winter dinner dish.
1H 20M

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1.Preheat oven to hot, 200°C. Lightly grease two oven trays.
2.Toss tomatoes, onion, oil, garlic, vinegar and spices on one tray. Spread into a single layer. Roast 25-30 minutes, until tender.
3.Transfer vegetables and roasting juices to a large saucepan. Pour stock over. Bring to the boil on high. Reduce heat to low and simmer, uncovered, 30 minutes.
4.Using a stick blender, process until smooth. Season to taste and add a pinch of sugar (see tip). Heat on low, stirring.
5.Meanwhile, arrange prosciutto in a single layer on remaining tray. Bake 4-5 minutes, until crisp. Crumble into pieces.
6.Divide soup between serving bowls. Top with torn bocconcini, prosciutto and fresh basil leaves. Accompany with bread.

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