John Myers
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Soups & Stews: Tomato Soup with Mozzarella
The perfect soups & stews: tomato soup with mozzarella recipe with a picture and simple step-by-step instructions.
- 500 g Fresh tomatoes
- 1 packet Tomato puree
- 300 ml Vegetable broth hot
- 1 Msp Pepper
- 250 g Mozzarella
- 1 tbsp Tomato paste
- 2 cups Tomato juice
- 1 Msp Salt
- 1 tsp 8-Kräuter-Mischung tiefgefroren
- 0,5 tsp Basil
- 1 tbsp Soybean oil
- 2 piece Shallots cut into cubes
- Heat the oil in a saucepan and fry the shallot cubes in it until translucent.
- Pour boiling water over the tomatoes, peel off the skin, chop and add to the shallot cubes. Now steam both again for about 6 minutes.
- Now pour in the hot broth and bring to the boil briefly. Add tomato juice and pulp and season with salt, pepper and basil.
- Then steam the tomato soup over a mild heat for about 10 minutes.
- Before serving, add the frozen herbs, fold in and pour onto plates.
Side dish tip:
- Serve the tomato soup hot and serve with wholemeal bread or baguette slices.
Extra tip from a dear friend here at the boilable!
- I just got the tip to sweat the tomato paste with. This is how it unfolds its FULL AROMA. On this way, thank you AGAIN for the tip, I will definitely implement it!
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