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Sopa de tomates frescos



• 3 cans of Del Monte plum tomatoes
• 6 whole Del Monte tomatoes
• 2 cloves of garlic, smashed
• 500ml chicken or vegetable stock
• 1 tbsp olive oil
• 1 tsp granulate sugar
• Dried parsley
• 150ml cream
• Croutons
• Pesto
• Salt
• Olive oil to drizzle


1)Preheat the oven to 200°C, slice the whole tomatoes into halves and place on a lined oven tray. Drizzle with olive oil and sprinkle with the salt and parsley then roast for 40 minutes. 2)In a large heavy-bottomed pan, heat the oil on a low heat. To smash the garlic simply peel and press down hard with the side of a knife – be careful! Throw the garlic into the pan and let the oil absorb the flavour. 3)Add the roasted tomato halves and tinned plum tomatoes, the sugar and stock then pop the lid on and simmer for 10 minutes. 4)Remove from the heat and grab your stick blender! Whizz the tomato mixture in the pan, adding a little crème fraîche every now and again until half the pot is gone. Serve into the bowls and swirl some of the remaining crème fraîche on top, along with the pesto and a few croutons.

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