Creamy Tomato Soup with Baked Mozzarella Balls -aka cheese ball soup-
INGREDIENTS
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1 steaming hot bowl of tomato soup [scroll down for recipe!]
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3-4 cubes of mozzarella cheese
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1 egg white, whisked
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1/4 cup flour [or a little less]
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approx 1/4 cup panko bread crumbs
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1/2 teaspoon of Italian seasoning blend [like Ms Dash]
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cooking spray
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Creamy Tomato Soup
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Makes 2 medium bowls or one giant bowl =)
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ingredients
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1/2 of a 14.5oz can of tomato sauce [pureed tomatoes]
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1/2 of a 15oz can of low-sodium fire roasted tomatoes
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1/2 an onion, diced [approx 1.5 cups]
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1/2 cup vegetable broth
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2 Tbsp grape seed or olive oil
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1 large clove of garlic, smashed and minced
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1 stalk of celery, diced [approx 4 Tbsp]
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5 baby carrots, chopped
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3 ounces cream cheese [or 1/4-1/2 cup of milk or cream]
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1/4 tsp salt
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1/2 tsp sugar
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1 Tbsp freeze dried basil [or fresh] plus extra to garnish
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freshly ground black pepper, to taste
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tools needed immersion blender or a fairly decent blender/processor. After borrowing my neighbor's immersion blender, I've decided that I need to run out and buy one -- stat! I've never been able to get my soups super creamy and smooth until now. It'
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note for a creamy vibrant bisque [as pictured above] follow recipe as directed, for a redder, tomato-packed soup feel free to add extra pureed tomatoes to the mix. I simply made the recipe as written and then split it in half. Half stayed as is, the
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