23 June 2013

Tomato and mozzarella soup

Tomato soup is a classic and nice dish to enjoy on several occasions. Tomato soup is also a good summer soup because it's quite light. I have added some cold mozzarella balls to the soup and used both fresh and tinned tomatoes. There's no added cream, so you can easily veganise this soup by leaving the mozzarella out.

Follow these easy steps to prepare this soup.


600g cherry vine tomatoes
400g tinned plum tomatoes
2 large onions
3 cloves of garlic
150g mozzarella balls
Handful of fresh basil
Vegetable stock powder
Olive oil

Heat olive oil in a pan. Add the cherry tomatoes and heat them under the lid until they start breaking. In the meanwhile chop the onions and garlic. Add them to the pan and keep heating under the lid. Stir occasionally.

When the onions are cooked translucent also add the tinned tomatoes. Season with salt, pepper and nutmeg and add some vegetable stock powder. Let simmer further for about 20 minutes.

Add the fresh basil leaves and puree the soup. Pour the soup into bowls and drop some mozzarella balls into the bowls. Serve instantly and pair with a lovely baguette.


Your VegHog

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