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Cristina

Cristina Galeana
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Recipe

Tomato soup with Mozarella and Basil

40 mins
Low
12
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Delicious tomato soup with mozarella cheese and basil, for a special night.
Learn more about Cristina Galeana

Ingredients

4 portions
  • 5 tomatoes
  • 150 milliliters tomato puree
  • 1 onion, median
  • salt, and black pepper
  • extra virgin olive oils
  • 1 teaspoon sugar
  • 150 grams mozzarella cheese, from bufala
  • 10 leaves basil
  • 1 leave bay (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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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