Try this Tomato Mozzarella Soup recipe, or contribute your own.
Suggest a better descriptionLine baking sheet with parchment paper. Preheat oven to 200 ºC.
Wash tomatoes and cut into eight pieces. Place them skin down on the baking sheet. Peel onions, cut in pieces and put on baking sheet. Skin garlic cloves, halve and distribute on the tomatoes. Sprinkle with olive oil, salt and pepper. Put the baking sheet in the middle of the oven and roast the vegetables at 200 ºC for 35-40 minutes.
Transfer roasted vegetables together with the roasting juices into a pot and add vegetable broth. Add thyme twigs and bay leave. Bring to boil and simmer for roughly 20 minutes.
While the soup simmers, cut the mozzarella into thin pieces.
Remove bay leave and thyme twigs from the soup. Puree soup. Add seasoning if necessary.
Immediately serve the soup and add mozzarella pieces. Alternatively heat the soup once again, add mozzarella and stir until mozzarella is melted.
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Serving Size: 1 Serving (1690g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 142 | ||
Calories from Fat: 16 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 4.5mg | 1 % | |
Sodium 5806.8mg | 200 % | |
Potassium 617.6mg | 16 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 26.7g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 142
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