Roasted Tomato Soup With Zoodles & Mozzarella

By

43 likes 26 klips

A creamy summer soup.

tCAqLjmsOY Kitchenbowl
Prep Time

10 min

PT10M
Cook Time

1 hr 35 min

PT1H35M
Wait Time

--

PT0S PT1H45M
Roasted Tomato Soup With Zoodles & Mozzarella

Ingredients

Serves 2
2 servings Serves

Instructions

Step 1

Wrap the garlic cloves with the skin on in foil with a drizzle of olive oil. Place it on a baking tray along with the onion also with the skin on.

Wrap the garlic cloves with the skin on in foil with a drizzle of olive oil. Place it on a baking tray along with the onion also with the skin on.

Step 2

Place the tomatoes, skin side up, on the same tray. Drizzle olive oil over them and over the onion. Roast for 1 hr at 350F.

Place the tomatoes, skin side up, on the same tray. Drizzle olive oil over them and  over the onion. Roast for 1 hr at 350F.

Step 3

Once they are roasted, allow them to cool down enough to handle. Then peel the tomatoes, onion and garlic cloves.

Once they are roasted, allow them to cool down enough to handle. Then peel the tomatoes, onion and garlic cloves.

Step 4

Place them in a pan. Add the vegetable stock & bay leaves. Let it cook for 20 minutes on medium heat. Then remove the bay leaves & blend the soup.

Place them in a pan. Add the vegetable stock & bay leaves. Let it cook for 20 minutes on medium heat.  Then remove the bay leaves & blend the soup.

Step 5

Pass it through a sieve & place it back in the pan. Add the cream & let it reduce for 15 minutes on medium heat.

Pass it through a sieve & place it back in the pan. Add the cream & let it reduce for  15 minutes on medium heat.

Step 6

To make the zoodles, I used a mandoline with the julienne attachment. You can also use a spiralizer or a potato peeler. I didn't use the core.

To make the zoodles, I used a mandoline with the julienne attachment. You can also use a spiralizer  or a potato peeler. I didn't use the core.

Step 7

Once the soup has reduced, taste it for salt. Divide it into 2 bowls. Add a handful of zoodles in the middle. I added them raw because they will end

Once the soup has reduced, taste it for salt. Divide it into 2 bowls. Add a handful of zoodles in the middle. I added them raw because they will end

Step 8

up cooking in the hot soup anyways. Add the mini mozzarella balls & sprinkle with some pepper. Enjoy!

up cooking in the hot soup anyways. Add the mini mozzarella balls & sprinkle with some pepper. Enjoy!

Comments

There are no comments at the moment.

About the Creator

http://files.kitchenbowl.com/profile/cravingsinamsterdam/cravingsinamsterdam.jpg
cravingsinamsterdam

Mix of healthy & indulgent recipes. Instagram: @cravingsinamsterdam

Roasted Tomato Soup With Zoodles & Mozzarella

Roasted Tomato Soup With Zoodles & Mozzarella

By cravingsinamsterdam

A creamy summer soup.

Prep Time

10 min

Cook Time

1 hr 35 min

Wait Time

--

Ingredients

Serves 2

Instructions

Wrap the garlic cloves with the skin on in foil with a drizzle of olive oil. Place it on a baking tray along with the onion also with the skin on.

Step 1

Wrap the garlic cloves with the skin on in foil with a drizzle of olive oil. Place it on a baking tray along with the onion also with the skin on.

Place the tomatoes, skin side up, on the same tray. Drizzle olive oil over them and  over the onion. Roast for 1 hr at 350F.

Step 2

Place the tomatoes, skin side up, on the same tray. Drizzle olive oil over them and over the onion. Roast for 1 hr at 350F.

Once they are roasted, allow them to cool down enough to handle. Then peel the tomatoes, onion and garlic cloves.

Step 3

Once they are roasted, allow them to cool down enough to handle. Then peel the tomatoes, onion and garlic cloves.

Place them in a pan. Add the vegetable stock & bay leaves. Let it cook for 20 minutes on medium heat.  Then remove the bay leaves & blend the soup.

Step 4

Place them in a pan. Add the vegetable stock & bay leaves. Let it cook for 20 minutes on medium heat. Then remove the bay leaves & blend the soup.

Pass it through a sieve & place it back in the pan. Add the cream & let it reduce for  15 minutes on medium heat.

Step 5

Pass it through a sieve & place it back in the pan. Add the cream & let it reduce for 15 minutes on medium heat.

To make the zoodles, I used a mandoline with the julienne attachment. You can also use a spiralizer  or a potato peeler. I didn't use the core.

Step 6

To make the zoodles, I used a mandoline with the julienne attachment. You can also use a spiralizer or a potato peeler. I didn't use the core.

Once the soup has reduced, taste it for salt. Divide it into 2 bowls. Add a handful of zoodles in the middle. I added them raw because they will end

Step 7

Once the soup has reduced, taste it for salt. Divide it into 2 bowls. Add a handful of zoodles in the middle. I added them raw because they will end

up cooking in the hot soup anyways. Add the mini mozzarella balls & sprinkle with some pepper. Enjoy!

Step 8

up cooking in the hot soup anyways. Add the mini mozzarella balls & sprinkle with some pepper. Enjoy!

© 2015 Kitchenbowl.com. All rights reserved.