Pureed Tomato Soup with Fresh Mozzarella Crostini
Tomato Soup pairs so perfectly with a grilled cheese sandwich. I thought it would be a great idea to come up with a new version of this combo so I decided to float a toasted slice of Italian bread with melted mozzarella on top of the soup. I also added fresh basil to the soup which I feel is much better than dried. I do recommend using Muir Glen or San Marzano whole peeled tomatoes. I think that these brands use the best tomatoes. I always remove the tomatoes from the juice and rinse the seeds out before adding them (and the juice) to the pot. This step is not absolutely necessary but my mom always told me that it is better for your stomach to remove the seeds so that’s what I do. The addition of a carrot also creates a brighter, beautiful soup. This soup is not difficult to make and you can make it in advance and warm it up when it’s time to serve. Great for lunch or dinner. It’s starting to get cold out so I think soup definitely needs to be on the menu. Let me know what you think.
Tomato Soup Caprese
Ingredients
- 2 tbsp unsalted butter
- ½ onion chopped
- 1 carrot peeled and chopped
- 2 cloves garlic
- 1 tbsp fresh basil chopped (about 3 large leaves)
- 2 cups vegetable broth
- 28 oz can of whole peeled tomatoes
- 1 pinch sugar
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup heavy cream
Mozzarella Crostini
- 6 slices Italian or French bread
- 1 tsp olive oil
- 6 oz fresh mozzarella
Instructions
- Melt butter in a large pot or dutch oven
- Add onion and saute until translucent – about 5 min
- Add carrot and garlic and saute for another 2 minutes
- Add tomatoes with the juice
- Add vegetable broth
- Add salt, pepper,sugar, basil and cream
- Bring to a boil then cover and reduce to simmer for ½ hour
- Puree soup in batches in a food processor or blender
- Brush bread with olive oil and toast in oven
- When bread is light brown place a slice of mozzarella on top and melt in oven
- Serve Soup in bowl and top with Mozzarella crostini and a basil leaf