Italian-inspired tomato soup brings taste of Tuscany home

Tomato soup is one of those dishes that almost everyone loves. But have you tried it in a slightly more unique version? A velvety tomato soup with cheese is an option inspired by Italian flavors that brings a touch of Tuscany to your kitchen. It's a combination of simplicity and elegance that will satisfy even the most demanding palates.

Italians are famous for simple yet incredibly delicious dishes. Their cuisine is based on fresh ingredients and carefully selected spices that bring out the depth of flavor in their dishes. Such is the tomato soup with cheese—creamy, aromatic, and full of character. Enhanced with mozzarella cheese, it becomes a true feast for the senses.

The traditional version of this soup hails from Lombardy, where it is known as Solferino. The recipe calls for fresh tomatoes, potatoes, and green peas, finishing with cream and egg yolk. However, cooking is an art where it's worth experimenting, so in this version, we add cheese, which melts in the hot soup, giving it a velvety texture and intense flavor.

Preparing this soup doesn't require much time or complicated ingredients. Here's the list of necessary products:

                      
• 2 quarts of vegetable broth
• 14 ounces of tomato purée
• 1 carrot
• 1 leek
• 4 potatoes
• 5 ounces of frozen peas
• 2 garlic cloves
• 2 onions
• 1 tablespoon of olive oil
• 3.5 ounces of heavy cream
• 7 ounces of mozzarella cheese
• Seasonings: salt, pepper, basil, oregano

Preparation step by step:

1. Start by preparing the vegetables. Slice the leek, finely dice the onion, and peel and grate the carrot and potatoes using a grater with large holes.
2. In a large pot, heat the olive oil and sauté the onion, leek, and chopped garlic. Add the carrot and sauté for a few minutes.
3. Pour in the vegetable broth, and then add the grated potatoes. Cook over medium heat for about 15 minutes.
4. When the vegetables are soft, add the frozen peas and tomato purée. Season with salt, pepper, and dried herbs: basil and oregano. Cook for another 10 minutes.
5. Finally, lighten the soup with the cream and mix thoroughly.

Serve the soup in deep plates or bowls, placing pieces of mozzarella cheese in each portion. The hot soup will cause the cheese to melt, creating appetizing strings that add a unique character to the dish.