Tomato Soup with Mozzarella
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Happy Name Day to everyone celebrating today, and since it's garden tomato season, I invite you to prepare this tomato soup for your guests and family. It could be called "Caprese soup" because I was inspired by the delicious Caprese salad. Using yellow tomatoes makes it even more interesting.
Ingredients
1.2kg tomatoes (I used yellow ones this time, but you can use red tomatoes too)
4 garlic cloves
2 slices of bread (without crust; or one potato)
2 fresh thyme sprigs
2 bay leaves
12-16 small mozzarella balls
6 basil leaves
7 tablespoons olive oil
salt, pepper
Servings: 3-4
How to prepare tomato soup with mozzarella
- Roast the tomatoes in the oven at 250°C/480°F for 15-20 minutes. Peel them when they cool down (keeping the juice they release) and blend them in a food processor.
- Quickly sauté the garlic cloves in 3 tablespoons of hot oil until they start to smell fragrant. Add 1/2 cup water, the blended tomatoes, bread torn into pieces (or diced potato), bay leaves and thyme. Season everything with 1/4 teaspoon pepper and 1/2 teaspoon salt.
- Let it simmer over medium heat for 30 minutes.
- Meanwhile, crush the basil leaves with a little coarse salt in a mortar until they become a paste and add the remaining 4 tablespoons of oil.
- Remove the bay leaves and thyme from the pot. Blend the soup in a blender until smooth.
- Serve the soup hot with mozzarella balls (they will melt slightly in the soup) and drizzled with basil sauce. Add some bread croutons alongside if you want it more substantial.
Roasted tomatoes
Cooking the soup
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