An image of Roasted Tomato and Red Pepper Soup with Mozzarella Bruschetta in a white bowl. There are two blue lids, slices of bruschetta with mozzarella on a wooden board, a plant with red fruit and a white and red cloth next to the soup.

Roasted Tomato and Red Pepper Soup with Mozzarella Bruschetta

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An image of Roasted Tomato and Red Pepper Soup with Mozzarella Bruschetta in a white bowl. There are slices of bruschetta with mozzarella on a wooden board and a white and red cloth in the background.

Roasted and Red Pepper Soup – Delicious, Immortal Soup

 

I have already included on my variations of soup. However, I am always happy to try to come up with new creations. This soup is very similar to Roasted Tomato Soup prepared with tomatoes, , onions and garlic.

Like in that recipe, also here the seasoned vegetables are at first roasted, and then liquidised with some good quality vegetable stock. The main difference is in how I finished up this Roasted and Red Pepper Soup.

I usually serve tomato soup with small shape pasta and occasionally with a bit of cream for extra taste and velvety texture. Sometimes I even add small cubes of mozzarella (then I skip the cream) which beautifully melts in hot soup.

However, one day when I was about to add mozzarella to my soup, I thought that maybe I could use it differently. And I came up with a new way of serving this dish!

I am a big fan of onion soup: I like its taste very much. But what I love about it, is the toasted baguette slices with melted cheese on top. So I figured it out that I could use this idea for my tomato soup.

 

Roasted Tomato and Red Pepper Soup with Mozzarella Bruschetta – a New Way of Serving

I prepared simple bruschetta by toasting slices of baguette and generously rubbing them with garlic. Then I put a slice of mozzarella on top of each one, seasoned them and drizzled with oil. Next, I placed two bruschettas in the heatproof bowls filled with the tomato soup. Finally, I put them under a hot grill until the mozzarella melted. (Alternatively, you could complete the toasts under the grill, and then serve the mozzarella bruschetta on top of hot soup).

Roasted Tomato and Red Pepper Soup served this way taste delicious, but it also looks lovely. And I am sure that nobody who you will serve it too, will complain that it is a bowl of boring tomato soup.

An image of Roasted Tomato and Red Pepper Soup with Mozzarella Bruschetta in a white bowl. There are two blue lids, slices of bruschetta with mozzarella on a wooden board, a plant with red fruit and a white and red cloth next to the soup.

Roasted Tomato and Red Pepper Soup with Mozzarella Bruschetta

Agnieszka Weiner
Flavoursome soup with delicious melted mozzarella bruschetta on top.
Prep Time 20 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 25 mins
Servings 4 people

Ingredients
  

Soup:

  • 1 kg tomatoes cut into quarters
  • 1 red pepper deseeded and cut into quarters
  • 2 red onions peeled and cut into quarters
  • 4 cloves garlic (unpeeled)
  • 2 tbsp olive oil
  • 1 tsp sugar
  • salt and pepper.
  • 750-1000 ml vegetable stock

Bruschetta:

  • 8 slices baguette
  • 2 cloves garlic cut in halves
  • 1 ball mozzarella sliced
  • olive oil for drizzling
  • basil chopped

Instructions
 

  • Preheat an oven to 190 degrees (170 for fan ovens).
  • Put all the vegetables in a baking tin, pour the olive oil, sprinkle with salt, pepper and sugar, stir and put in the hot oven to roast for approx. 50 minutes until the vegetables are soft and slightly caramelised.
  • Transfer all the vegetables except for the garlic cloves to a food processor; squeeze the garlic out and add to the rest of the vegetables.
  • Liquidise the vegetables in a food processor.
  • Add the required amount of stock, bring to boil.
  • Heat a grill to hot.
  • Toast the baguette slices in a toaster or under the hot grill, gently rub the cut side of the garlic clove over the toasted bread.
  • Top each toast with a slice of mozzarella, season and drizzle with olive oil.
  • Put 2 bruschettas in each bowl, place them under the hot grill for 1-2 minutes (until the cheese melts).
Keyword mozzarella bruschetta, red pepper soup, roasted tomato and red pepper soup
Tried this recipe?Let us know how it was!

 

An image of Roasted Tomato and Red Pepper Soup with Mozzarella Bruschetta in a white bowl. There are two blue lids, slices of bruschetta with mozzarella on a wooden board and a white and red cloth next to the soup.

 

An image of Roasted Tomato and Red Pepper Soup with Mozzarella Bruschetta in a white bowl. There are slices of bruschetta with mozzarella on a wooden board and a white and red cloth in the background.

 

Related Recipes:

https://tastesofhealth.eu/recipe/roasted-tomato-soup-vegan/

https://tastesofhealth.eu/recipe/fish-and-tomato-soup/

https://tastesofhealth.eu/recipe/salad-with-roasted-peppers-and-tomatoes-vegetarian-2/

 

2 Comments

  1. I am definitely going to make this!! It looks undeniably delicious. Thank you for the recipe!

  2. Yes, the soup is really tasty and it looks good as well 😉

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