Roasted Tomato and Mozzarella Soup
Category: First Courses | Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Cherry Tomatoes (datte variety) | 1 kg |
| Mozzarella | 300 g |
| Extra Virgin Olive Oil | 50 g |
| Dried Oregano | to taste |
| Paprika | to taste |
| Fresh Basil | to taste |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Rustic Bread | 80 g |
| Extra Virgin Olive Oil (for bread) | to taste |
| Fine Salt (for bread) | to taste |
| Black Pepper (for bread) | to taste |
| Dried Oregano (for bread) | to taste |
Instructions
-
Roasting the Tomatoes:
Begin by thoroughly washing the cherry tomatoes. Once dried, slice them in half lengthwise. Arrange the sliced tomatoes, cut side down, on a baking tray lined with parchment paper. Drizzle about 40 grams of extra virgin olive oil over the tomatoes, season with fine salt and black pepper, and sprinkle a generous amount of dried oregano on top. Preheat the oven to 220°C (static mode) and roast the tomatoes on the middle-high rack for 40-45 minutes, or until they are nicely caramelized and juicy. -
Preparing the Soup Base:
Once roasted, transfer the tomatoes along with the parchment paper into a bowl. Set it aside for a moment. Meanwhile, take 200 grams of mozzarella from the total and cut it into large chunks. Add the mozzarella to the bowl with the roasted tomatoes, including any liquid that may have been released. Add fresh basil leaves to the mixture for an extra layer of flavor. -
Blending the Soup:
Using an immersion blender, blend the roasted tomatoes, mozzarella, and basil together until smooth. If the consistency is too thick, feel free to add a small amount of water to adjust the texture. Set the blended soup aside while you prepare the croutons. -
Making the Croutons:
Slice the rustic bread into thin pieces. Drizzle a small amount of extra virgin olive oil over the bread, then season with a pinch of salt, black pepper, and dried oregano. Place the bread slices in the preheated oven at 220°C for 7-8 minutes, or until the bread is golden and crispy. -
Assembling the Soup:
To serve, pour the hot roasted tomato soup into individual bowls. Top with the crispy bread croutons and garnish with cubes of mozzarella, fresh basil leaves, a sprinkle of paprika, and a drizzle of extra virgin olive oil.
This warm and comforting roasted tomato and mozzarella soup is now ready to be enjoyed, offering a delightful combination of rich, roasted tomatoes, creamy mozzarella, and fragrant basil, with a crispy touch from the homemade croutons. Perfect for a cozy meal!
