Tomato cream soup with mozzarella
Description
Perfect for lunch. I suggest a simple recipe for tomato soup. This tasty and light first course will add brightness to your everyday menu, and most importantly – it's very low in calories, so you can easily enjoy two portions :) The cooking process is very simple – you'll see for yourself after reading the recipe and viewing the step-by-step photos. Try replacing half of the fresh tomatoes with canned tomatoes in their own juice for a richer flavor. Add water to taste, as tomatoes vary in juiciness. To thicken the soup and make it more filling, you can add some boiled potatoes. Experiment with different variations – it will be delicious. Take a look and remember.
Instructions
- 1
Step 1
We wash the tomatoes and make a cross-shaped incision. Place them in a deep bowl.
- 2
Step 2
Pour boiling water over them for 2-3 minutes. This is necessary to easily remove their skin without any problems or extra effort.
- 3
Step 3
After a couple of minutes, drain the water and carefully peel the skin off the tomatoes.
- 4
Step 4
Peel the carrots and celery, and cut them into cubes. Heat a frying pan with vegetable oil, then add the prepared vegetables.
- 5
Step 5
Sauté the vegetables, then add garlic. Sauté them with the garlic for one to two minutes.
- 6
Step 6
Cut the peeled tomatoes into wedges and add them to the pan. Simmer over low heat until all the vegetables become soft.
- 7
Step 7
Add salt and black pepper. If you have dried herbs, it's the perfect time to add them.
- 8
Step 8
Add water (to your desired consistency). If you're using fresh herbs, add them now. Blend the soup with a blender and simmer for another 10-15 minutes.
- 9
Step 9
Cut the mozzarella cheese into pieces and add it to the plate.