Tomato Velouté with Mozzarella and Basil

This tomato velouté with mozzarella and basil celebrates three icon ingredients of Italian cuisine: tomatoes, mozzarella and basil. The star of this velvety soup is the red Datterino tomato, with its intense aroma, complemented by the delicate creaminess of mozzarella. This dish is garnished with fresh basil leaves, creating a beautiful tribute to the Italian flag’s colours (red, white and green). 

Ingredients:

  • Red Datterino tomatoes 1kg

  • Mozzarella 250gr

  • Onion 1

  • Garlic cloves 2

  • Flour 1 tablespoon

  • Broth 1L

  • Basil leaves 6

  • EVO oil

  • Sugar 1 teaspoon

  • Salt and Pepper

To begin, drain the red Datterino tomatoes from their preserving liquid and place them in the bowl of a food processor. Pulse the tomatoes for just a few seconds until you achieve a chunky, textured pulp. Set aside while you prepare the aromatics. Peel and finely chop one small onion and a clove of garlic, which will form the flavourful base of the soup.

In a saucepan, heat a few tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sauteing them gently until they are softened but not browned. This step is crucial for building depth of flavour. Next, add the tomato pulp to the pan, along with a teaspoon of sugar, a pinch of salt and a dash of pepper. Let the mixture cook for about 10 minutes over moderate heat, stirring occasionally to allow the tomatoes to break down and release their natural sweetness.

Once the tomato base has cooked down, sprinkle in a tablespoon of sifted all-purpose flour. Stir well to ensure the flour is fully incorporated, as this will help thicken the soup. Gradually pour in about the hot broth, stirring continuously to avoid lumps. Let the soup simmer gently for another 10 minutes, allowing the flavours to meld and the soup to develop a smooth, velvety consistency.

While the soup is simmering, prepare the mozzarella and basil. Drain a ball of fresh mozzarella and cut it into small wedges. Rinse a handful of fresh basil leaves and gently pat them dry with a paper towel. These will be used as a fresh and vibrant garnish for the finished dish.

Once the soup is ready, allow it to cool slightly before serving. Ladle the velouté into individual while bowls, and garnish each serving with a few wedges of mozzarella and a couple of fresh basil leaves. The contrast of the warm, velvety soup with the cool, creamy mozzarella and aromatic basil makes for a delightful combination.

 

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