Fresh Mozzarella Tomato Soup Recipe

Family Sunday is usually hosted at my mother’s house. My stepfather loves to cook and he is always whipping up something new and delicious –but don’t tell him I said so. He tends to get a big head about it 😉

When we host Family Sunday here, it quickly becomes a friendly competition between my stepfather and I because he knows, that even though I don’t enjoy cooking as much as he does, I’ve been known to whip up a good meal when I want to.

Soup has become somewhat of a signature course for me when I am playing host on Sundays– which is surprising because for the most part? I’ve never been a huge  soup fan.

I’m learning though that there are some truly amazing and delicious soups to be made out there.

The  loaded potato soup I made was a fast favorite, but  the recipe for Strudel and Cream‘s creamy tomato soup just may tie for 1st.

I made slight variations to the recipe and it was still WAY easier than the loaded potato soup, which of course scored bonus points with me.

Fresh Mozz Tomato Soup

( Serves 6-8 )

Ingredients:

– 8 tomatoes

– 1 onion

– 3 cloves of garlic

– 2 cans of chicken broth or veggie broth

–  1 cup of water

– 3 sprigs fresh thyme

– 1 bay leaf

– 1 ball  of fresh mozzarella

– Italian seasonings

– Salt, pepper

– Olive oil

– 1/4 cup parmesan cheese

– Optional: heavy cream

Directions:

1. Preheat oven to 250 degrees

2. Line baking sheet with parchment paper

3. Cut each tomato into 4 pieces. Peel and slice onions into pieces. Place both on baking sheet.

4. Dice garlic and place on top of tomatoes

(For a short cut: you can use already minced  garlic in the jar- I won’t tell.)

5. Sprinkle vegetables with olive oil, salt and pepper

6. Roast vegetables on baking sheet by placing in oven and for 35-40 mins

7. Transfer roasted vegetables into a pot and add vegetable broth, 1 cup of water, italian seasonings, bay leaf and thyme twigs

{For a creamier soup, add 1/2 cup of heavy cream here}

8. Boil and simmer for approx 40 min

9. When soup is done cooking, remove bay leave and thyme twigs. Sprinkle in parmesan cheese. Mix all ingredients til’ creamy.

10. Slice fresh mozzarella (Thin slices melt better- but I used thicker slices in ours)

11. When ready to serve soup add mozzarella slices to each bowl and stir