Tomato Mozzarella Soup
Cook Time
70
mins
Calories
174
Serving Size
4
Carbs
16
Fat
7
Protein
14
Photo by:
Strudel and Cream
description
Make it fresh while the tomatoes are blooming
ingredients
1 kg ripe tomatoes (little over 2lbs)
1 big white onion
3 cloves of garlic
500 ml vegetable broth (16 oz)
3 sprigs fresh thyme
1 bay leaf
1 ball mozzarella (125-150 g)
Salt, pepper
Some olive oil
directions
1) Line baking sheet with parchment paper. Preheat oven to 200 ºC.
2) Wash tomatoes and cut into eight pieces. Place them skin down on the baking sheet. Peel onions, cut in pieces and put on baking sheet. Skin garlic cloves, halve and distribute on the tomatoes. Sprinkle with olive oil, salt and pepper. Put the baking sheet in the middle of the oven and roast the vegetables at 200 ºC for 35-40 minutes.
3) Transfer roasted vegetables together with the roasting juices into a pot and add vegetable broth. Add thyme twigs and bay leave. Bring to boil and simmer for roughly 20 minutes.
4) While the soup simmers, cut the mozzarella into thin pieces.
5) Remove bay leave and thyme twigs from the soup. Puree soup. Add seasoning if necessary.
6) Immediately serve the soup and add mozzarella pieces. Alternatively heat the soup once again, add mozzarella and stir until mozzarella is melted.
7) Serve & enjoy.
much more at http://www.strudelandcream.com/2013/02/creamy-oven-roasted-tomato-soup-with-mozzarella/