So, I’ve been wanting to make a tomato soup, with lots and lots of sweet tomatoes and lots and lots of beautiful mozzarella cheese =) so, I went for it, and OMG, I didn’t regret it all. I loved it. The hubs didn’t, but that’s something I know, because he said he did, but he hates chimichurri sauce and pesto. So, I know it didn’t drive him crazy, but still he eat a little. Anyways, if you like pesto, like I do, then you’ll love this soup. Give it a try =)
So, I used:
- 1.5 Kg (3.3 oz) plum tomatoes
- 1 tbsp olive oil
- 2 small garlic cloves, peeled
- salt and pepper to taste
- 3/4 medium onion, roughly chopped
- 1 tbsp butter
- 2 cups chicken stock (I used homemade)
- 1 French bread loaf, diagonally sliced
- 5 tbsp basil pesto (wanted to use homemade, couldn’t find fresh basil)
- 5-8 slices fresh Mozzarella cheese
Now, start by preheating your oven to 350°F and slice your tomatoes. Arrange them in a baking sheet along with the garlic cloves and drizzle with olive oil, season with salt and pepper.
Bake for 1 hour.
While tomatoes are baking, melt butter in a deep pot.
Add onion and caramelize, for around 10-15 minutes.
Add tomatoes and garlic (and all the delicious juices that come from there, all in theb aking sheet).
And boil for 15 to 20 minutes.
While boiling, slice French bread loaf and boil for 10-15 minutes at 350°F…
until browned as you like it…
Now, remove soup from heat and with an immersion blender blend until everything is well mixed. If salt/pepper is missing, add more, but mine was perfect.
Start serving in individual bowls (ovenproof).
Top each one with one or 2 slices of toasted bread.
Now, grab your pesto and top each bread slice with 1 tbsp of pesto.
Now, grab the mozzarella cheese and top the rest of the soup with it.
Now, place the bowls in a baking sheet and broil them until cheese is melted, bubbly and browned.
And enjoy your soup!