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Tomato soup with mozzarella marinated in basil

Tomato soup with mozzarella marinated in basil

Tomato soup with mozzarella marinated in basil

  • Difficulty: Easy
  • Time: 20 min of preparation, 30 min of cooking
  • Doses for: 6 people

Ingredients 

For the tomato soup:

  • 500 g of ripe San Marzano tomatoes
  • 300 g of preferably Tuscan homemade bread without salt
  • 1 onion
  • 1 clove of garlic
  • a bunch of basil
  • extra virgin olive oil
  • salt
  • pepper

For the marinated mozzarella:

  • 1 buffalo mozzarella
  • 1 lemon a tuft of fresh oregano
  • extra virgin olive oil
  • salt
  • pepper

Preparation

  1. For the gruel with the tomato: In a saucepan lightly brown the chopped onion and a clove of garlic with two spoons of extra virgin olive oil.
  2. Dip the tomatoes washed in boiling water; drain them, peel them and remove the seeds, break them up and add them to the sauté.
  3. Cook everything for a quarter of an hour on high heat.
  4. Add the coarsely chopped bread to the sauce together with a handful of basil leaves; mix and season with salt and pepper.
  5. Add a liter of boiling water and continue cooking for another twenty minutes. Stir until the mixture becomes a homogeneous and creamy soup.
  6. For the marinated mozzarella: Slice the mozzarella and season it with extra virgin olive oil, oregano leaves and grated lemon zest.
  7. Place a little pappa al pomodoro on the serving plates,
  8. add a basil leaf and complete with a slice of marinated mozzarella.

 

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