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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I can't remeber where I got this recipe but I made it the other day and thought it was a great addition. Ingredients:
6 tablespoons unsalted butter |
2 small yellow onions |
1 garlic clove |
24 ounces canned whole tomatoes |
3 cups chicken stock |
2 teaspoons salt |
1/4 teaspoon black pepper |
1 cup shredded mozzarella cheese |
Directions:
1. Melt butter in a sucepan over medium-low heat. Add onion and garlic and cook until they are soft, about 15 minutes.
2. Add tomatoes, chicken broth, salt, and pepper; bring to a boil.Reduce heat to low and cook until onions, garlic, and tomatoes are soft; about 20 minutes.
3. Working in batches, transfer soup to a blender and puree until smooth. Return to the saucepan and place over medium heat.
4. Add mozarella cheese to the soup. Stir in slowly.
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