Tomato and Veggie Soup with Hot Bocconcini

Bocconcini Soup


6 serves
1 hour


This is a recipe for a rich roasted Roma tomato soup with onions, carrots and celery.

One of our favourite food secrets is the addition of Bocconcini to soups. When you drop Bocconcini into hot soup, they transform into soft, gooey pillows of hot cheese.




220g Cherry Bocconcini
1kg Roma tomatoes, halved
1 Tbsp caster sugar
olive oil
25g unsalted butter
2 brown onions, chopped finely
2 medium sized carrots, chopped finely
2 stalks celery, chopped finely
3 garlic cloves, chopped finely
400g diced tomatoes
1 sprig basil, plus extra leaves to garnish
1.5L vegetable stock


1 Preheat the oven to 160°C. Place Roma tomatoes, cut-side up, on a baking tray. Top with sugar, drizzle with oil and season. Roast for 30 minutes until softened.
2 Meanwhile, heat butter and 1 tablespoon oil in a pan over medium heat. Cook onion, carrot, celery and garlic, stirring, for 4-5 minutes until softened. Add canned tomatoes, basil, stock, roasted Roma tomatoes and any cooking juices. Bring to the boil, then reduce heat to low and cook, stirring occasionally, for 30 minutes.
3 Allow the mixture to cool slightly, and blend the soup in batches.
4 To serve, you may need to reheat. Pour soup into serving bowls and drop the desired amount of bocconcini into the bowls, allowing them to begin to melt. Season to taste and garnish with extra basil leaves.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!