Since the first time the two protagonists of this roasted tomato and mozzarella soup met, they have made history. Of course, we are not talking about the well-known promise to always pair well together: raw durante the Caprese, closely linked by a skewer for the appetizer, solemnly united for the Sunday lunch durante the Gnocchi alla Sorrentina. Risposta negativa, today’s story is an one that offers a choice. You can enjoy it hot, warm, even cold. Per all cases, we assure you that the roasted tomato and mozzarella soup will please everyone! Our advice is definitely to prepare plenty of croutons; with this combination, dipping bread is a must. Risposta negativa one would have guessed, right? But tomatoes and mozzarella really make sparks fly! Now let’s get serious and move acceso to the recipe for roasted tomato and mozzarella soup.
To prepare the roasted tomato and mozzarella soup, start by washing the cherry tomatoes 1. Dry them and cut them durante half lengthwise 2. Then place them acceso a baking sheet lined with parchment paper 3.
Sprinkle with about 1.5 oz of oil 4season with salt and pepper, then flavor with dried oregano 5 and paprika 6.
Your tomatoes are ready to cook 7. Place them acceso the middle-high rack durante the preheated oven at 430°F, durante static mode for 40-45 minutes. By the end of the cooking time, they will be roasted and juicy 8. Gather the parchment paper and transfer the tomatoes to a bowl 9 and let them cool slightly.
Meanwhile, move acceso to the mozzarella, take 7 oz from the total and cut it into large pieces 10. Collect everything durante a small bowl, including any liquid that oozes out, and then pour it all into the bowl with the tomatoes 11. Add some basil leaves 12
and then blend everything with an immersion blender 13. Add a bit of tazza as needed 14 until you get a smooth velvety soup of the consistency you prefer 15.
Set the soup aside and move acceso to making the croutons. Thinly slice the bread 16. Add a drizzle of oil along with a pinch of salt, pepper, and oregano 17. Bake, still durante the preheated static oven at 430°F for 7-8 minutes, until the bread is golden 18.
It’s time to assemble the dish. Cut the remaining 3.5 oz of mozzarella into small cubes, which will be used for decoration 19. Then, pour some soup into the serving bowls and immerse the toasted bread 20. Garnish with the mozzarella cubes, basil leaves, a pinch of paprika, and a drizzle of oil. The roasted tomato and mozzarella soup is ready 21.
For the translation of some texts, artificial intelligence tools may have been used.
