Tomato Soup with Cheese and Herb Bread
A tomato soup with cheese accompanied by herb bread is a recipe featuring fresh ingredients from the soups category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g Orecchiette pasta
- Salt
- 2 shallots
- 4 Garlic cloves
- 2 tbsp olive oil
- 600 g whole canned tomatoes (with juice)
- 250 ml dry red wine
- 200 ml broth
- black pepper (ground)
- 150 g mozzarella
- basil (for garnish)
Instructions
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1.
Cook the orecchiette in plenty of salted water according to package instructions until al dente. Drain, rinse with cold water, and let drain.
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2.
Peel and finely chop the shallots and garlic. Heat olive oil in a pot and sauté the shallots with garlic until translucent. Add the canned tomatoes with juice, let simmer briefly, then pour in the red wine. Add a splash of broth and simmer gently for 15 minutes over low heat. Season with salt and pepper, then puree the soup finely. If desired, thin it further with hot vegetable broth.
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3.
Cut the mozzarella into small cubes.
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4.
Fill four bowls with the soup, add the mozzarella cubes and orecchiette pasta, and garnish with fresh basil before serving. Herb bread pairs well with this dish.
