Tomato soup with mozzarella and basil

Submitted by enr on 20 Jul 2012
7 tbsp vegetable oil
1 onion
1 carrot
3 celery stalks (only handles)
1 red pepper
5 cloves garlic
1.5 l vegetable broth
1 kg tomatoes (can and canned)
70 g of tomato paste
100 g basil
100 -150 g feta cheese Mozzarella
1-3 tbsp sugar
Tomato soup with mozzarella and basil
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In a saucepan pour the oil, heat and add the chopped vegetables. First - celery, then - the carrot, onion, pepper and garlic. Browning is 15-20 minutes while occasionally stirring. When the onions become golden, add handles basil, tied with thread. Add broth, peeled and diced tomatoes, tomato paste and salt. Allow the soup to boil, reduce heat and boil 20 minutes. Then remove the soup from the heat, withdrawn handles basil and add leaves. Everything passaged. Trying to taste. If sour add sugar. In presenting add mozzarella pieces and garnish with basil. Consumed hot.
1 user
20 Jul 2012


Very tasty supichka, thanks for the recipe :) I used cheddar cheese instead of mozzarella, not because we put sugar was tasty without it. 100 g basil do not know how I put 5-6 bushy sprigs. Celery had lint after the passage, and the green leaves blender difficult to handle, but did not require straining. Overall I am very pleased.

Xevi, I could not figure out which green leaves speak? To clarify if it became clear to use, only stems (without leaves). Cheese - not necessarily mozzarella. Glad you liked the soup.

vanja, leaves of basil are those who pass a little difficult. This is not a criticism of the recipe, just share experiences. Toplich with the cheese soup is great, but I think with a little broth and will become a great sauce :)