Creamy Tomato Soup

• 8 Large Shallot, Minced 1 kg
• 1/2 Cup good quality extra Virgin Olive Oil, (plus extra for serving)120 g
• 9 Gloves Garlic, Crushed50 g
• 6 Thick slices White Bread,Crusts removed and diced 0.3 kg
• 2 kg Tomato, Peeled, deseeded and diced 2 kg
• 1.2 Litre Buitoni® Tomato Coulis, 1200 L
• 750ml Water, Boiling 0.75 L
• 3 Sprigs Rosemary, 10 cm each 3 sprig
• 2 Tablespoon Sea Salt, 0.01 kg
• Black Pepper, Freshly ground, to season 0.002 kg

1 In a large pot heat olive oil add the shallots and garlic and sauté over medium-heat until the shallots just start to turn brown around the edges.
2 Add the bread, and then continue to sauté, stirring constantly, until the bread starts to turn brown around the edges and the shallots are fully caramelized.
3 Add the Tomatoes, Buitoni® Tomato Coulis, tomato paste, water, rosemary and salt.
4 Cover and simmer over low heat for 20-30 minutes.
5 Remove the rosemary stems and then add the soup to a heat resistant blender (or use an immersion blender).
6 Lightly puree the soup, and adjust the seasoning. Reheat if necessary.
7 Serve with a drizzle of olive oil and freshly ground black pepper.

• Energy (kcal)2223 kcal
• Protein (g)128 g
• Fats, total (g)373 g
• Carbohydrate, total (g)1008 g
• Sugars, total (g)613 g
• Fats, saturated (g)2 g
• Fiber, total dietary (g)127 g
• Sodium (mg)414 mg
• Calcium (mg)74 mg
• Cholesterol (mg)0 mg
• Iron (mg)3 mg
• Vitamin A, IU1672 IU
• Vitamin C (mg)38 mg
• Vitamin D (µg)0 IU