I love tomato soup with mozzarella, but to me it is only perfect when eaten with rice. So I still cook rice with it, but not necessarily. You can fill the soup without rice, thanks to the gray. I often make a map with oil, it is not a classic, it is more like a classic European map made with butter and flour and the American version made with oil and corn flour. The result is almost the same, but an excellent option if you do not like butter.
Ingredients for tomato soup with mozzarella:
- 5 tbsp oil (or 100 g butter)
- ½ Tube of tomato paste
- 5 tbsp wheat flour
- 1 large jar of grated tomatoes
- Water 3/4 l
- 1 tbsp salt
- 2.5 tbsp soup broth
- 1 tablespoon of all kinds of soup
- ¼ Ch / k pepper
- 1 tbsp oregano (dried)
- 2 teaspoons basil (dried)
- 200 ml sweet cream
- 250 g of mozzarella
- ½ cloves of garlic
- Fresh basil for decoration may
Prepare tomato soup with mozzarella
First, put oil or butter in the pot and when it heats up, add flour and lightly brown. Now add the tomato paste and bake for about a minute with the garlic. It gives a stronger flavor.
Slowly squeeze the tomato pulp with water, stirring well and continuously so that small lumps do not form. Once all the water is mixed, add the spices, broth, cream and crushed tomatoes and cook over medium heat for about 10 minutes. Meanwhile mozzarella cut into small cubes to make it easier to melt in the soup. Once the soup has boiled for 10 minutes, add the mozzarella. Now stir until the mozzarella is completely dissolved in the soup. It can be said that it is no longer attached to the subconscious. You can now serve it with tomato soup mozzarella, depending on your taste you can add a little boiled rice to the soup.