Tomato Cambozola Soup Recipe

Sauté the Base

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Add Garlic

Stir in the minced garlic and cook for an additional minute until fragrant.

Incorporate Tomatoes and Broth

Add the crushed tomatoes and vegetable broth to the pot. Bring the mixture to a simmer.

Simmer the Soup

Let the soup simmer for 15 minutes, stirring occasionally.

Add Cheese and Season

Stir in the crumbled Cambozola cheese, salt, black pepper, and chopped basil. Cook for another 5 minutes until the cheese is melted and the flavors meld together.

Blend and Serve

Use an immersion blender to puree the soup until smooth. Serve hot with a drizzle of herb oil.

Prepare the Herb Oil

In a small saucepan, combine 1 cup of olive oil, chopped fresh herbs, and whole garlic cloves. Heat gently over low heat for 10 minutes, allowing the flavors to infuse. Do not let it boil.

Strain and Store

Remove from heat, strain the oil through a fine mesh sieve, and let it cool. Store in a bottle until ready to use.

Activate Yeast

In a bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy.

Make the Dough

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and 1/4 cup of olive oil. Mix until a dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

First Rise

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.

Shape the Focaccia

Preheat the oven to 400°F (200°C). Punch down the dough, transfer it to a baking sheet, and stretch it out to fit the pan. Use your fingers to dimple the surface.

Second Rise

Allow the dough to rise again for 20 minutes, then drizzle with olive oil and sprinkle with sea salt.

Bake Focaccia

Bake in the preheated oven for 20-25 minutes until golden brown. Remove and let cool slightly before slicing.