Roasted tomato soup with Mozzarella

Instructions

1. Preheat oven to 180 °C. Layer a large roasting pan. Cut the tomatoes in quarters and spread them over the paper. Add also the garlic and onion. Drizzle over balsamic vinegar and 1 tbsp olive oil, thyme leaves salt and pepper. Place the tray in the oven and roast for 45 minutes or until tomatoes get caramelized on the outside and the garlic is melts. Take the tray out of the oven.
2. Discard the gloves from bulbs, remove tomato skin if needed. Transfer the content of the pan in a large saucepan and add the stock. Cook gently for 5 minutes and then using a blender, puree the soup until smooth. Stir in the cream if using.
3. For the mozzarella balls: Prepare 3 bowls. Put in the first the flour and season with salt and pepper. Beat the egg in the second bowl and place the breadcrumbs in the third bowl. Coat each ball of cheese with the flour, then dip in the egg and roll in the breadcrumbs. Coat evenly all sides. Repeat with the rest balls. And then if you like, place 3 balls on a skewer. Freeze for 15 minutes in the freezer.
4. Heat 1 cup sunflower oil in a large saucepan over medium heat. Fry each skewer to golden-brown for 20 seconds. Transfer the bowls to paper tower. Serve the soup in bowls with the cheesy balls and a spoon of pesto.
5. Bon app!

• Servings : 4
• Ready in : 40 Minutes
• Course : Appetizers
• Recipe Type : beef, Soups
• Ingredient : Balsamic vinegar, Bread crumbs, Double cream, Eggs, Flour, Garlic, Ground black pepper, Mozzarella cheese, Olive oil, Onion, Pesto sauce, Salt, Thyme, Thyme leaves, Tomato puree, Tomatoes, Vegetable broth, Wheat Flour