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Tomato Soup with Fried Mozzarella

5 from 6 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 86 kcal



  • 1 kg Tomatoes
  • 2 Onions
  • 2 Garlic cloves chopped
  • 3 tbsp Rapeseed oil
  • Thyme
  • Chopped basil
  • Salt
  • Pepper
  • 1 pinch Sugar
  • 1 tbsp Tomato paste
  • 500 ml Vegetable broth
  • 1 tbsp Sherry


  • 1 packet Mozzarella
  • Salt
  • Pepper
  • 50 g Flour
  • 100 g Breadcrumbs
  • 1 Egg
  • Rapeseed oil


  • Wash the tomatoes, pat dry, quarter them and cut out the stems. Cut the tomato quarters into cubes. Peel the onion and garlic, cut into small cubes. Heat the rapeseed oil in a saucepan. Add onion and garlic cubes and sauté. Add diced tomatoes and sauté while stirring. Add the broth and bring to a boil. Let simmer for 15 minutes. Puree the soup. Season to taste with the spices.
  • Drain the mozzarella and cut into slices. Sprinkle with salt and pepper. Place the flour, breadcrumbs and egg in each flat plate. First turn the mozzarella in the flour, egg and breadcrumbs. Heat the rapeseed oil in a pan and fry the mozzarella slices until golden brown. Serve the tomato soup garnished with the mozzarella slices


Serving: 100gCalories: 86kcalCarbohydrates: 8.1gProtein: 1.6gFat: 5.1g
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Written by John Myers

Professional Chef with 25 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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