Charred Tomato Soup with Melted Mozzarella

Name: Charred Tomato Soup with Melted Mozzarella
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 237 milliliters shredded fresh buffalo mozzarella; 794 grams whole peeled tomatoes; 2 Tbsps canola oil; 118 milliliters dry vermouth; 10 cloves garlic, peeled and sliced thin; 1 Tbsp granulated sugar; 4 servings Kosher salt; 59 milliliters extra-virgin olive oil, divided; 1 Tbsp dried oregano; 0 teaspoons crushed red pepper flakes; 12 smalls 12 red Roma tomatoes, washed, core removed, and a small x drawn on the bottom of each with a knife; 3 mediums shallots, peeled and sliced; 1 loaf sourdough bread; 237 milliliters water

Charred Tomato Soup with Melted Mozzarella requires roughly 38 minutes from start to finish. This main course has 746 calories, 25g of protein, and 30g of fat per serving. This recipe serves 4. It is a good option if you're following a vegetarian diet. It is perfect for Autumn. A mixture of pepper flakes, kosher salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the granulated sugar you could follow this main course with the Strawberry-Lavender Shortcakes as a dessert.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Heat a large cast iron skillet and add the canola oil. When the oil begins to smoke lightly, add the tomatoes in a single layer. Season with salt, to taste, and add the sugar. You want to blister the skin slightly, drawing out water from the tomatoes, to intensify their flavor.

Ingredients you will need

Cooking Oil

Tomato

Sugar

Water

Salt

Equipment you will use

Frying Pan

Add the vermouth. Continue cooking on low heat.

Ingredients you will need

Vermouth

In a soup pot, heat 1 tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Olive Oil

Shallot

Garlic

Soup

Equipment you will use

Pot

Add the oregano and stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 3 to 5 minutes.

Ingredients you will need

Shallot

Oregano

Garlic

Add the canned tomatoes and the water. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 12 to 15 minutes. At this point, the soup should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning.

Ingredients you will need

Canned Tomatoes

Seasoning

Tomato

Water

Soup

Equipment you will use

Blender

Put about half of the tomato soup in the blender and puree until smooth. Next, puree the roasted Roma tomatoes in the blender until smooth, adding the remaining olive oil through the top in a slow, steady stream. Taste for seasoning.

Ingredients you will need

Roma Tomato

Tomato Soup

Olive Oil

Seasoning

Equipment you will use

Blender

Add both back to the remaining chunky soup. Taste for seasoning.

Ingredients you will need

Seasoning

Soup

On a flat surface, slice bread into 4 by 1/2-inch thick slices. Tear each piece into a freeform shape that sits nicely across the top of your soup bowls (the nice torn edges will get super crispy). Set on a sheet tray and toast in oven for 4 to 5 minutes until lightly golden and crispy.

Ingredients you will need

Bread

Toast

Soup

Equipment you will use

Bowl

Oven

Ladle the soup into crocks or small oven-proof bowls. Top with 1 piece of toasted bread per bowl. Finish with some shredded mozzarella and broil until golden brown, about 2 minutes.

Ingredients you will need

Shredded Mozzarella