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Monday, March 11, 2013

Tomato soup with mini mozarella and chili

The name says it all. Little mozzarella balls floating around in a flavorful and spicy tomato cream soup, sprinkled with some extra chili flakes. A wonderful combination of textures and flavors. Easy and fast to make, it can also work well as a pretty-looking starter, in smaller serving bowls/cups. Enjoy. :)

Last year: Simple coconut brownies.
Two years ago: Smoked salmon salad with egg, rucola and avocado, Orange bread with chocolate swirl filling (Romanian cozonac, low sugar version), Wild and red rice with bell pepper and almonds

Ingredients (serves 2):
  • 1 can of peeled tomatoes in juice (400 g)
  • 200 ml vegetable broth
  • 1/2 of a yellow onion
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 teaspoon Herbes de Provence blend
  • 1 pack of mini mozarella rounds (150 g drained weight)
  • 1 teaspoon dried chili flakes (plus extra to serve)

Chop the onion. Heat the olive oil in a small soup pot and add the onion to it. Mix and fry until softened, then add the peeled and sliced garlic cloves and the dried herbs.

Add the chili flakes, the broth and the tomatoes:

Mix well and bring the whole thing to a simmer. Remove it from the heat and puree the soup with an immersion blender (or in a regular blender, working in batches).

Transfer to serving plates and divide the mini mozzarella rounds between them. Sprinkle chili flakes on top. It's done, dig in! :)

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