Tomato Soup with Mozzarella
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beefsteak tomato (s)
- 1 large onion (s)
- 4 cloves garlic
- 2 tablespoon olive oil
- 1 pinch (s) sugar
- 0.5 liter ½ vegetable stock
- 1 bunch basil
- 125 g mozzarella
- salt
- Pepper (cayenne pepper)
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes and cut into small pieces with the skin on. Peel and finely chop the onion and garlic and sauté in the olive oil. Stir in the tomato mixture and season with salt, pepper and sugar. Pour the vegetable stock on top and let simmer covered for 20 minutes.
- Pluck some leaves from the basil and cut into narrow strips. Briefly puree the tomato soup. Mix in the basil strips and season to taste again.
- Pour the tomato soup into plates. Cut the mozzarella into slices, warm up slightly and drizzle with olive oil. Place the slices on the soup and bake in the oven at 180 ° C (fan oven) for about five minutes. Finally, decorate with a leaf of basil.
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