in Soup Recipes

Tomato and mozzarella soup

updated

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Ingredients for 2 servings:

  • 500 g tomatoes, pureed
  • 1 ball of mozzarella
  • 1 handful of basil
  • 100 ml red wine
  • 1 tbsp balsamic vinegar
  • 2 garlic cloves
  • some olive oil
  • salt and pepper
  • Sugar
  • possibly vegetable broth

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

quick, Mediterranean, low carb, SIS-suitable

Halve the unpeeled garlic cloves and fry them in a little olive oil in a pan. Once they have taken on some color, remove the garlic. Add the tomatoes and bring to a boil. Season with salt, pepper, and sugar. Add the red wine and balsamic vinegar and simmer for about 10 minutes. Season again. Dice the mozzarella and divide between two plates. Roughly chop the basil. Pour the soup over the mozzarella, sprinkle with basil, and serve immediately. If the soup is too thick for you, add a little vegetable broth.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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