Friday Feast: Creamy Tomato Soup with Baked Mozzarella

November 1, 2013

Panko-crusted baked mozzarella balls are added to this creamy tomato soup recipe to turn drab dinner into fab feast. This is a classed-up version of tomato soup with grilled cheese. The cute little mozzarella packages are incredibly cute (and sound delicious), and Peas and Crayons really nails the velvety tomato classic.

Creamy Tomato Soup with Panko-Crusted Mozzarella Balls

1/2 of a 14.5oz can of tomato sauce [pureed tomatoes]
1/2 of a 15oz can of low-sodium fire roasted tomatoes
1/2 an onion, diced [approx 1.5 cups]
1/2 cup vegetable broth
2 Tbsp grape seed or olive oil
1 large clove of garlic, smashed and minced
1 stalk of celery, diced [approx 4 Tbsp]
5 baby carrots, chopped
3 ounces cream cheese [or 1/4-1/2 cup of milk or cream]
1/4 tsp salt
1/2 tsp sugar
1 Tbsp freeze dried basil [or fresh] plus extra to garnish
freshly ground black pepper, to taste
3-4 cubes of  mozzarella cheese
1 egg white, whisked
1/4 cup flour [or a little less]
approx 1/4 cup panko bread crumbs
1/2 teaspoon of Italian seasoning blend [like Ms Dash]
cooking spray

Click here for full recipe instructions.

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