Roasted Tomato and Mozzarella Soup

Name: Roasted Tomato and Mozzarella Soup
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Datterino tomatoes ripe 2.2 lbs; Mozzarella cheese 10.5 oz; Extra virgin olive oil 3 ½ tbsp; Oregano to taste; Paprika to taste; Basil to taste; Fine salt to taste; Black pepper to taste; Homemade bread 2.8 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Oregano to taste

634

Calories per serving

Vegetarian

Energy Kcal 634
Carbohydrates g 24.3
of which sugars g 11.4
Protein g 32.7
Fats g 45.1
of which saturated fat g 19.49
Fiber g 4.1
Cholesterol mg 69
Sodium mg 941

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Serving: 4 persone

PRESENTATION

Since the first time the two protagonists of this roasted tomato and mozzarella soup met, they have made history. Of course, we are not talking about the well-known promise to always pair well together: raw in the Caprese, closely linked by a skewer for the appetizer, or solemnly united for the Sunday lunch in the Gnocchi alla Sorrentina. No, today's story is an open one that offers a choice. You can enjoy it hot, warm, or even cold. In all cases, we assure you that the roasted tomato and mozzarella soup will please everyone! Our advice is definitely to prepare plenty of croutons; with this combination, dipping bread is a must. No one would have guessed, right? But tomatoes and mozzarella really make sparks fly! Now let's get serious and move on to the recipe for roasted tomato and mozzarella soup.

INGREDIENTS

634

Calories per serving

Datterino tomatoes 2.2 lbs (1 kg) - ripe

Mozzarella cheese 10.5 oz (300 g)

Extra virgin olive oil 3 ½ tbsp (50 g)

Oregano to taste

Paprika to taste

Basil to taste

Fine salt to taste

Black pepper to taste

For the Croutons: Homemade bread 2.8 oz (80 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Oregano to taste

Preparation

How to prepare Roasted Tomato and Mozzarella Soup

To prepare the roasted tomato and mozzarella soup, start by washing the cherry tomatoes 1. Dry them and cut them in half lengthwise 2. Then place them face down on a baking sheet lined with parchment paper 3.

Sprinkle with about 1.5 oz of oil 4, season with salt and pepper, then flavor with dried oregano 5 and paprika 6.

Your tomatoes are ready to cook 7. Place them on the middle-high rack in the preheated oven at 430°F, in static mode for 40-45 minutes. By the end of the cooking time, they will be roasted and juicy 8. Gather the parchment paper and transfer the tomatoes to a bowl 9 and let them cool slightly.

Meanwhile, move on to the mozzarella, take 7 oz from the total and cut it into large pieces 10. Collect everything in a small bowl, including any liquid that oozes out, and then pour it all into the bowl with the tomatoes 11. Add some basil leaves 12

and then blend everything with an immersion blender 13. Add a bit of water as needed 14 until you get a smooth velvety soup of the consistency you prefer 15.

Set the soup aside and move on to making the croutons. Thinly slice the bread 16. Add a drizzle of oil along with a pinch of salt, pepper, and oregano 17. Bake, still in the preheated static oven at 430°F for 7-8 minutes, until the bread is golden 18.

It's time to assemble the dish. Cut the remaining 3.5 oz of mozzarella into small cubes, which will be used for decoration 19. Then, pour some soup into the serving bowls and immerse the toasted bread 20. Garnish with the mozzarella cubes, basil leaves, a pinch of paprika, and a drizzle of oil. The roasted tomato and mozzarella soup is ready 21.

How to store

You can store the roasted tomato and mozzarella soup for up to 1-2 days.
Freezing is not recommended.

Tips

Try replacing the water with cream; your roasted tomato and mozzarella soup will be much richer and creamier!
Instead of paprika, curry is a valid and tasty alternative.
Instead of basil, you can opt for other aromatic herbs such as mint or chives.

For the translation of some texts, artificial intelligence tools may have been used.