Tomato and Mozzarella Soup
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g tomatoes, passed
- 1 scoop mozzarella
- 1 handful basil
- 100 ml red wine
- 1 tablespoon balsamic vinegar
- 2 cloves garlic)
- some olive oil
- salt and pepper
- sugar
- possibly vegetable broth
Print Recipe
Pin Recipe Instructions
- Halve the garlic cloves without peeling them and fry them in a little olive oil in a saucepan. When they have turned some color, the garlic is removed again.
- Add tomatoes and bring to the boil. Season to taste with salt, pepper and sugar. Add red wine and balsamic vinegar and simmer for about 10 minutes. Season again to taste.
- Dice the mozzarella and divide it between two plates. Roughly chop the basil. Pour the soup on top of the mozzarella, sprinkle with basil and serve immediately.
- If the soup is too thick for you, you can add a little vegetable stock.
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