April 27, 2014

I love recipes where you just toss a couple of things together and somehow magically it tastes super special. This soup tastes great and needs hardly any participation on your side. 


  • 1 kg ripe tomatoes
  • 1 big white onion
  • 3 cloves garlic
  • 500ml vegetable broth
  • 3 springs fresh thyme
  • bay leaf
  • 1 ball mozzarella [120-150g]
  • salt+pepper – olive oil

_ preheat oven to 200°C

_ cut tomatoes into medium pieces

_ place skin down in a large oven proof pan

_ peel onion and cut into large chunks – skin garlic and cut in halve

_ distribute over tomatoes – sprinkle with olive oil, salt and pepper

_ roast in the middle of the oven for 35-40min

_ transfer to a pot [together with the roasting juice]

_ add vegetable broth, thyme twigs and bay leave

_ bring to boil – simmer for 20min

_ cut mozzarella into pieces

_ remove bay leave and thyme twigs from soup

_ puree soup [season if necessary]

_ serve soup with mozzarella pieces and sprinkle with thyme

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