Servings: 4

Preparation Time: 35 min

Ingredients

• 800 g ripe tomatoes
• 2 onions
• 1 clove of garlic
• 1 small mild pepper
• 2 tbsp olive oil
• 750 ml vegetable broth
• pepper
• salt
• 1 bunch of herbs (2 branches Thyme, 2 small sprigs of parsley, 2 sprigs of basil, 1 small sprig of rosemary, 1 bay leaf)
• 1 stick celery heart
• 250 g mozzarella
• rosemary flowers
• chive

Method

1. Wash the tomatoes, remove the stalk and cut into small pieces.
2. Peel the onions and garlic and dice both finely.
3. Halve the peppers’ length ways, remove the stalk, seeds and membranes, cut the flesh into small pieces.
4. Heat the olive oil in a large saucepan and sauté the onions, garlic and peppers.
5. Add tomatoes, sauté briefly.
6. Pour in vegetable broth, season with pepper and salt. Add the bouquet garni and celery heart, bring to the boil, reduce the heat and simmer. Cover for 20 minutes.
7. Remove the herbs and celery. Pass the soup through a fine sieve and taste again.
8. Drain the mozzarella well and cut into cubes of approx. 0.5 cm.
9. Pour the soup into preheated cups and garnish with the cheese cubes, rosemary blossoms and chive.

Nutrition facts (Per Serving)

• Kcal: 248
• Protein: 14 g
• Fat: 17.3 g
• Carbohydrates: 8.5 g