Tomato Mozzarella Soup

Ingredients for 4 servings:

• 800 g tomatoes, ripe
• 200 g onion(s)
• 1 garlic clove(s)
• 1 small pepper, mild
• 2 tbsp olive oil
• 750 ml vegetable stock
• salt and pepper
• 1 bunch of herbs (2 stalks each of thyme and parsley)
• 1 sprig(s) rosemary (small branch)
• 1 bay leaf
• 1 small celery, the heart of it
• 250g mozzarella
• 1 tbsp chives for garnishing
• some flowers (rosemary flowers) for garnishing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the tomatoes, remove the stems, and then chop the tomatoes into small pieces. Peel the onions and garlic and dice finely. Halve the peppers lengthwise, then remove the stems, seeds, and membranes and chop the flesh very finely. Heat the olive oil and sauté the onions, garlic, and peppers. Add the tomatoes and sauté briefly. Pour in the vegetable stock and season everything with salt and pepper. Add the herb bouquet and celery heart. Bring everything to a boil, cover, and simmer over low heat for about 20 minutes. Drain the mozzarella well and cut into 1/2 cm cubes. Remove the herbs and celery heart from the soup. Strain the soup through a fine sieve and season to taste. Ladle into warmed soup bowls and sprinkle with mozzarella cubes, rosemary blossoms, and chives. Serve immediately.