This tomato soup is another MasterChef magazine recipe and was absolutely delicious and definitely worth the effort. B1 and DB have made it a second time and it was just as great as the first time.
Serves 4
Ingredients:
SOUP:
750g large cherry tomatoes
80ml olive oil
2 x 400g cans whole roma tomatoes
1 onion, finely chopped
2 cloves garlic, crushed
1 red bird’s eye chilli, seeded and finely chopped
375ml chicken stock
1tbs torn basil leaves
grated parmesan to garnish
PARMESAN MEATBALLS:
1 slice white bread, crust removed
60ml milk
80ml Olive Oil
1 small onion, finely copped
2 cloves garlic, finely chopped
150g minced pork
150g minced veal
2tbs finely chopped flat leaf parsley
1 egg, lightly beaten
1tbs tomato paste
1 red birds eye chilli, finely chopped
40g finely grated parmesan
Method:
Pre-heat oven to 150ºC. To roast the tomatoes for soup, cut the tomatoes and then using your hands, squeeze the cherry tomatoes to remove the seeds. Toss tomatoes with 2tbs oil in a bowl. Place tomatoes cut side up in a roasting pan. Drain canned tomatoes, reserving the liquid. Gently squeeze to remove seeds, then place in the roasting pan. Roast for 45 minutes or until the tomatoes start to brown around the edges.
To make the meatballs, heat 1tbs oil in a frying pan over low heat, add onion and garlic and cook for 8 minutes until onion is soft. Set aside to cool completely.
Place bread and milk in a bowl and soak until soft. Using a fork, mash the bread mixture. Place pork and veal mince, bread mixture, onion mixture and remaining meatball ingredients in a large bowl and season. Mix well to combine. Using damp hands, roll 2 teaspoonfuls of mixture into balls. Place on a tray, cover with plastic wrap and refrigerate for 30 minutes until firm.
To make the soup, heat remaining 2tbs oil in a saucepan over low-medium heat. Add onion, garlic and chilli, cover with a lid and then cook, stirring occassionaly, for 10 minutes until soft.
Add roasted tomatoes, the reserved tomato liquid, stock and basil leaves to onion mixture and stir to combine. Bring to a simmer, season with salt and pepper, then cook for 10 minutes for flavours to develop. Remove from heat and using a stick blender, carefully blend the soup in the pan until almost smooth.
Heat remaining 60ml oil in a non-stick frying pan over medium heat. Fry meatballs in 3 batches, turning for 3 minutes or until browned and cooked through. Drain on paper towel.
Ladle soup into bowls, top with meatballs and grated parmesan cheese & season with cracked black pepper. Serve with crust garlic and parmesan bread.
