roasted tomato soup
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Loading...Roasted Tomato Soup is a recipe that celebrates two very important ingredients of Italian ccoking: tomatoes and mozzarella, a perfect combination that for us Italians is synonymous with summer If you find some nice fresh “sauce” tomatoes, which differ from the “salad” ones because they are dark red, full of pulp and very juicy, buy them now and try to make this simple cold soup To complete your Roasted Tomato Soup you must then get the real, excellent, very fresh Italian mozzarella, you will recognize it by the fact that it is sold in a sealed bag in its "serum", a mix of water and milk that keeps it soft and hydrated.
Ingredients
- Red "Sauce" Tomatoes (San Marzano or Piccadilly 1,5Kg
- Mozzarella (Fior di Latte) 400gr
- Basil
- Extra Virgin Olive Oil
- Salt
- Oregano
- Paprika (if needed)
Instructions
Preheat the oven to 200 ° / 392F.
Wash the tomatoes and divide them in half. Arrange them in rows, one next to the other, on a baking sheet. Season with salt, oregano and plenty of oil and cook in the oven for about 40 minutes, they must be roasted but not burned
While the tomatoes are cooking, cut the mozzarella into pieces and put it on a colander, so that it loses part of its liquid
Save a little mozzarella for garnishing the dishes
Collect the cooked tomatoes in the glass of a blender and start blending adding the mozzarella a little at a time. In this way you can check that the mozzarella does not overpower the tomato and that the flavor maintains a pleasant acid aftertaste
Season the soup with a drizzle of oil, a few basil leaves and a pinch of salt, if necessary. Give one last quick blend, so that the oil makes the mixture richer and lumpy
Spread into individual bowls garnishing the soup with mozzarella strips and thin slices of lightly toasted bread
Notes
Roasted Tomato Soup wants real Italian mozzarella. How to recognize it? Our mozzarella is sold in a closed bag immersed in a whey of water and milk that makes it soft and hydrated. Mozzarella must be fresh and should be eaten within a week of its production, which is why "solid" mozzarella is not real mozzarella but similar soft cheeses, such as scamorza or provolone, that are just as good products (if produced in Italy), but still different from mozzarella The mozzarella used for this recipe is what we call "Fior di Latte" (milky flower) has a rather hard texture and a very delicate flavor “Buffalo” mozzarella, on the other hand, has a more decisive flavor, a solid heart but, when cut, it must release plenty of milk: for this you can recognize a real “Buffalo” mozzarella because it crunches under your teeth as you chew it. “Fior di Latte” and “Bufala" must be solidified milk (and not yet cheese) and for this reason they must always be very fresh.
ItalianCookingTips
Not all tomatoes are the same. In Italy we divide them into 2 main classes: the “salad” ones (green and red) which are eaten raw because they have a soft but firm pulp, and the “sauce” ones (mainly red) which are juicier and fall apart during cooking
Just find here more info: https://www.consorziopomodorosanmarzanodop.it/
ItalianCookingTips
To keep the caracteristic, and delicious, “Rust” color of this soup, add half a teaspoon of sweet paprika, which is not really an Italian ingredient, but we like it very much
ItalianCookingTips
This soup must be sweet like mozzarella but have the acidic aftertaste of tomatoes, so I recommend that you blend a little mozzarella at a time, adding it until you get the perfect mix of flavors
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