John Myers
Tomato and Chili Soup with Mozzarella
The perfect tomato and chili soup with mozzarella recipe with a picture and simple step-by-step instructions.
- 1 kg Tomatoes
- 1 tbsp Oil
- 1 small Onion
- 2 small Garlic cloves
- 2 medium sized Chili peppers
- 1 liter Vegetable broth
- 1 tbsp Tomato paste
- Salt and pepper
- 0,5 tsp Sugar
- 125 g Mozzarella minis
- 0,5 bunch Chives fresh
- Cut the tomatoes crosswise. Place in boiling water for 1-2 minutes. Chill cold, peel from the incision. Chop the meat. Halve the chili peppers, remove the seeds, and cut the chili peppers into small pieces.
- Heat the oil in a large saucepan, sauté the onions, garlic and chili peppers until soft. Add the tomatoes and tomato paste. Cover and simmer for approx. 10 minutes.
- Add the stock, salt, pepper and sugar, cover and simmer for about 5 minutes. Let cool.
- Allow the soup to cool slightly. Puree in a blender until smooth. Spread the tomato soup on plates. Serve garnished with mini mozzarella and chives.
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