Roasted Tomato and Mozzarella Soup

The roasted tomato and mozzarella soup is a simple dish to prepare that combines the intense flavor of cooked tomato with the sweetness of mozzarella. It is a variant of the classic Italian comfort food that uses tomatoes in a different way than usual.

Ingredients

• 1 kg of ripe tomatoes
• 2 cloves of garlic
• 1 small onion
• A few leaves of fresh basil
• 200 g of mozzarella (preferably buffalo)
• 2 tablespoons of extra virgin olive oil
• Salt and black pepper q.b.
• Sugar q.b. (optional)
• 1 liter of vegetable broth (or choose between meat or chicken)
• Grated Parmesan cheese for garnishing (optional)

Preparation

1. Preheat the oven to 200 °C.
2. Wash the tomatoes and cut them in half. Peel and roughly slice the garlic and onion.
3. In a baking tray lined with parchment paper, place the tomatoes cut side up. Add the garlic, onion, and a few hand-torn basil leaves.
4. Drizzle with extra virgin olive oil and sprinkle with salt, pepper, and a small amount of sugar (the sugar will help balance the acidity of the tomato).
5. Roast in the oven for 25-30 minutes or until caramelized and soft.
6. Once ready, remove the tray from the oven and let it cool slightly.
7. Transfer the tomatoes, garlic, and onions to a large pot and add the broth.
8. With an immersion blender, blend all the ingredients until smooth and homogeneous.
9. Bring the soup to a gentle boil and let it simmer for about 10 minutes. Adjust salt and pepper.
10. In the meantime, cut the mozzarella into cubes.
11. Serve the hot soup with mozzarella cubes and some fresh basil leaves. If desired, you can also sprinkle grated Parmesan cheese.

Curiosity

The tomato soup with mozzarella is a variation of the more classic Caprese dish, which is usually consumed cold. Mozzarella, being a cheese with a delicate flavor and soft consistency, pairs perfectly with the intensity of the roasted tomatoes, creating a pleasant contrast of temperatures and textures.