Okay, so remember when we made the super duper fantastic best ever oven roasted tomato soup base? This autumnal soup is just one of the many ways to turn it into a lunch or a dinner for a cold evening. This cheesy oven roasted tomato soup is topped with sourdough bread and mozzarella and broiled in the oven. Creating a cheesy steamy lid over the soup.
There is an Italian recipe for tomato & bread soup and I believe that this has come pretty close. The bread gets soggy and kind of disappear into the soup creating a hearty meal.
If this cheesy oven roasted tomato soup with croutons and mozzarella doesn’t warm you to the deepest ends of your soul, I don’t know what will.
Cheesy oven roasted tomato soup
Ingredients
- 1 l tomato soup base*
- 500 ml cream
- 1 mozzarella in brine
- ½ tsp salt
- any bread of your choosing
Instructions
- Preheat your oven to 200°C
- Put your tomato soup base on the stove and turn the heat on high
- Add the cream and the salt and stir it in
- Tear apart the bread and place on a sheet pan, drizzle with olive oil
- Grill under broiler for 5 minutes
- Pour the soup in oven proof bowls, top with bread, then with mozzarella
- Place in the oven under a broiler for 5 minutes
- Wait 10 before eating