in Soup Recipes

Tomato soup with mozzarella

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Ingredients for 4 servings:

  • 1 kg beefsteak tomatoes
  • 1 large onion(s)
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 1 pinch(s) of sugar
  • ½ liter vegetable broth
  • 1 bunch of basil
  • 125g mozzarella
  • Salt
  • Pepper (cayenne pepper)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the tomatoes and chop them finely, including the skin. Peel and finely chop the onion and garlic, and sauté them in the olive oil. Stir in the tomato mixture and season with salt, pepper, and sugar. Pour in the vegetable stock, cover, and simmer for 20 minutes. Pluck a few basil leaves and cut them into thin strips. Briefly puree the tomato soup. Mix in the basil strips and season again to taste. Ladle the tomato soup into bowls. Slice the mozzarella, warm gently, and drizzle with olive oil. Place the slices on top of the soup and bake in the oven at 180°C (fan oven) for about five minutes. Garnish with a basil leaf.

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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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