The Table
Creamy Tomato & Veggie Soup with Mozzarella
What could make a warm, velvety, creamy tomato and veggie soup better than a handful of melting, stretchy mozzarella and some fresh basil leaves? It’s so good you’ll want to eat it right away.
Don’t worry if you don’t have any mozzarella in your pantry – here are some great mozzarella substitutes. This tomato & veggie soup is ready in just 30 minutes and it only requires a handful of ingredients.
Enjoy!
Ingredients
- 300 g cherry tomatoes
- 2 tbsp tomato paste
- 1 onion
- 1 garlic clove
- 5 fresh basil leaves
- 1 potato
- 1 carrot
- 1 vegetable stock cube
- 100 ml cooking cream
- 1.5 l water
For the topping:
- 100 g mozzarella (diced)
- 2-3 basil leaves
Instructions
- Wash, clean and cut the vegetables into large pieces.
- Cook in water with a vegetable stock cube and tomato paste. Boil for about 15-20 minutes or until the vegetables are soft.
- Add the vegetables one at a time into the blender and then gradually pour the soup depending on the desired consistency.
- Add basil and cooking cream. Blend until creamy and smooth.
- Pour into bowls and sprinkle with diced mozzarella and basil.
Key facts
- Who: Creamy Tomato
