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Recipe

Tomato soup with Mozarella and Basil

40 min
Easy
11
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Delicious tomato soup with mozarella cheese and basil, for a special night.

Ingredients

4 servings
  • 5 tomatoes
  • 150 milliliters of tomato puree
  • 1 onion median
  • Salt and black pepper
  • extra virgin olive oils
  • 1 teaspoon of sugar
  • 150 grams of mozzarella cheese from bufala
  • 10 leaves of basil
  • 1 sheet of laurel

Preparation

Cut the onion in a pen.
In a pot put olive oil, heat and add the onion. Add a little salt so that the onion releases its liquids, Cook until golden.
While the onion is cooking, peel the tomatoes and cut them into small cubes.
Add the tomato sauce to the onion, stir and add the chopped tomatoes.
Add the sugar to lower the acidity of the tomato.
Introduce the bay leaf and chopped basil leaves.
Stir and let cook at medium / low heat for 15 minutes
With a food processor liquefy the soup.
Salt and pepper to taste.
Serve in a deep dish and add a few pieces of mozzarella.

PRESENTATION

On the cubes of mozarella you can put more basil leaves to decorate or add a little cream.

TIPS

If you want to thicken the soup more, you can add a little flour.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
121
kcal
6.1%
Carbohydrates
3.4
g
1.1%
Proteins
7.3
g
15%
Lipids
8.1
g
12%
Fiber
0.7
g
1.4%
Sugar
1.8
g
2.0%
Cholesterol
26.8
mg
8.9%
Esha
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