ROASTED TOMATO AND 'NDUJA SOUP

ingredients

• 80 g Nonna Elide 'Nduja di Spilinga
• 1–2 yellow onions
• 2 peppers, ideally one yellow and one red
• 4–6 medium to large tomatoes (cocktail tomatoes work well too)
• 1 msk Nonna Elide Olivolja Extra Jungfru
• 2 dl boiling water
• 1 vegetable stock cube
• 2 dl cooking cream
• 30 g parmesan
• 1–2 tsk salt
• 1–2 tsk freshly ground black pepper
• 1 handful fresh basil

method

• Preheat the oven to 220 °C.
• Cut the onions into wedges, deseed and roughly chop the peppers, and halve the tomatoes. Place everything in an ovenproof dish together with the 'nduja and drizzle over the olive oil.
• Roast in the middle of the oven for 40–50 minutes, until the vegetables are soft and have taken on some colour at the edges.
• Pour the vegetables with all the juices into a blender or a tall bowl. Add the boiling water, stock cube, cooking cream, parmesan and basil. Season with salt and pepper.
• Blend the soup completely smooth. If you're blending hot soup in a jug — only fill it halfway, lift the lid slightly at one side and work in batches, otherwise the steam builds up pressure.
• Taste and adjust with salt and pepper. The parmesan and stock are already salty, so adjust only at this point.
• Serve immediately, topped with grated parmesan and a little basil.

Nonna's tips

• A splash of balsamic vinegar and a knob of butter at the end rounds off the soup and gives it more depth.
• With a tomato soup, nothing beats a grilled cheese or freshly baked, fluffy bread.

Nonna vet bäst.