This Italian soup will appeal to those who like Caprese, an appetizer with tomatoes, mozzarella and basil.
1 kg of cream tomatoes
6 garlic cloves
2 sprigs of basil
8 slices of white bread
tomato juice, as needed
extra virgin olive oil
ground sweet paprika
salt, freshly ground black pepper
Step by step recipe
Preheat the oven to 180°C. Line a baking tray with parchment. Cut the tomatoes in half lengthwise and place them on the prepared baking tray. Place whole peeled garlic cloves between the slices.
Season with salt and pepper and a light sprinkling of paprika and oregano. Drizzle with olive oil. Bake for 45 minutes.
Rub bread with olive oil, salt, and sprinkle with oregano. Bake on rack until crispy, about 8 minutes.
Randomly slice 200g of mozzarella. Put the roasted tomatoes and garlic, along with their juices, in a saucepan or bowl, add the sliced mozzarella and basil leaves. Use an immersion blender to puree them. If the puree is too thick, add heated tomato juice.
Cut the rest of the mozzarella into neat little cubes. Pour the soup into bowls and place the mozzarella cubes and crostini in each bowl. Season with pepper, drizzle with olive oil and serve immediately.