Recipe: Calabrian Spiced Roast Tomato Soup

A SPICY TAKE ON THE ICONIC ROAST TOMATO SOUP RECIPE TWEAKED FROM MOB KITCHEN

We added a warming hint of Calabrian heat by adding lightly roasted Dorset Nduja to this already awesome recipe

Serves 4

Ingredients

50g Dorset Nduja
12 ripe medium sized tomatoes
2 onions, sliced
4 cloves garlic
4 tbsp olive oil
1 tsprig fresh basil
300ml thick double cream
300ml vegetable stock
100g creme fraiche
Salt and pepper to season

Method

STEP 1

Preheat your oven to 180C. Halve your tomatoes and place on a roasting tray. Drizzle with half your olive oil and roast for 8 minutes until soft. Push the tomatoes to one end of your tray and add the onion and garlic. Drizzle with a little more oil if needed. Roast for a further 8 minutes.

STEP 2

Tear your nduja in to small pieces and scatter on top of your roasted veg. Bake for a further 2 minutes or so, until the fat in the nduja starts to render.

STEP 3

Pour in to a large saucepan, pour in the stock and cream and blitz with a stick blender as it warms through. Taste and season if required.

STEP 4

To serve, spoon in a little creme fraiche, drizzle with olive oil, and scatter with fresh basil leaves.

STEP 5

This recipe freezes really well, perfect for batch cooking. Any space portions can also be kept in the fridge for up to 3 days.

In this recipe

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Dorset Nduja

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Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.