Basil Tomato Soup with Mozzarella

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Serves: 2

  • 4 lb fresh organic tomatoes (red or yellow)
  • 4 garlic cloves, minced
  • 2 fresh thyme branches
  • 2 bay leaves
  • 12-16 small chunks of mozzarella
  • 6 fresh organic basil leaves
  • 4 tablespoon olive oil
  • sea salt and pepper


  1. Preheat oven to 400 degree F. Bake the tomatoes for 30 minutes. Take off the skin and mix the tomatoes in a food processor.
  2. Add oil in a pot over medium heat. Add garlic, thyme and bay leaves. After a few minutes pour the tomato puree and season with pepper and salt. Allow to boil fro 20 minutes.
  3. Meanwhile minced the basil leaves.
  4. Remove bay leaves and thyme from the pot.
  5. Serve the soup hot with mozzarella chunks and sprinkle with basil.
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