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.