Charred Tomato Soup With Melted Mozzarella Recipes

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TOMATO BASIL MOZZARELLA MELT



Tomato Basil Mozzarella Melt image

Mini baguettes spread with pesto are filled with tomato and mozzarella slices, then heated until warm and cheese is melted.

Provided by Marzetti

Categories     Trusted Brands: Recipes and Tips     Marzetti®

Time 31m

Yield 6

Number Of Ingredients 6

6 Sister Schubert's® Mini Baguettes
½ cup prepared pesto
12 slices fresh mozzarella cheese, or more if desired
4 Roma tomatoes, sliced
Salt and pepper to taste
Fresh basil leaves

Steps:

  • Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
  • Decrease oven temperature to 375 degrees F.
  • Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.

TOMATO SOUP WITH MOZZARELLA CROUTONS



Tomato Soup with Mozzarella Croutons image

Inspired by delivery pizza, this lighter dish gives you the flavors you love without the greasy feeling.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

1 28-oz. can whole peeled plum tomatoes
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
2 cloves garlic, minced
1 cup diced onion
2 1/2 cups low-sodium chicken stock
Kosher salt and freshly ground pepper
1/2 baguette, sliced (about 16 slices)
Olive oil, for drizzling
8 ounces fresh mozzarella, thinly sliced
Fresh basil leaves

Steps:

  • Pulse tomatoes and liquid in a food processor until chopped. Heat oil and red pepper flakes in a saucepan over medium heat. Add garlic and onion. Cook, stirring, until onions are tender, about 6 minutes. Add tomatoes and stock and bring to a boil. Reduce to a simmer and stir occasionally, until slightly reduced, about 30 minutes. Puree until smooth; season with salt and pepper.
  • Meanwhile, drizzle bread with oil. Toast in 375 degrees oven until it begins to turn golden, about 5 minutes. Top with mozzarella and return to oven. Cook until cheese begins to melt, about 1 minute more.
  • Top with fresh basil, season with salt and pepper, and serve with soup.

Nutrition Facts : Calories 382 g, Cholesterol 45 g, Fat 9 g, Fiber 7 g, Protein 20 g, Sodium 981 g

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