Roasted Tomato Soup with Mozzarella and Basil

As I'm writing this post, snow is swirling on my balcony, and my usually quaint view of downtown Toronto has become a blur. There's something quite soothing about watching this unravel, from the warmth of my living room. And what more suiting way to really welcome winter than with a deliciously steamy soup? This soup is perfect to enjoy at this time of year, but also delicious cold in the summertime. Instead of using canned tomatoes, this soup is made with pureed, slowly roasted tomatoes. Tomatoes become so incredibly flavourful and sweet when roasted and work wonderfully in this soup. A simple garnish of mozarella and fresh basil finish off the soup. 

Roasted Tomato Soup with Mozzarella and Basil
15 tomatoes, quartered

2 tsp dried oregano

2 shallots, diced

1 tbsp tomato paste

1/2 cup to 1 cup of low sodium chicken stock

Salt and freshly ground pepper

Olive oil

Mini mozarella or bocconcini balls

Fresh basil

Preheat oven to 375F. Place the quartered tomatoes and diced shallots in a bowl. Drizzle with 3 tbsp of olive oil, the dried oregano, and a good pinch of salt and pepper. Transfer to a parchment-lined baking sheet and spread out to create an even layer of tomatoes. If there are too many tomatoes to create one layer, use two baking sheets.

Bake for 30 to 45 minutes or until the tomatoes are soft and fragrant. Set aside.

Bring 1 cup of chicken stock to a boil and reduce to a simmer. Set aside.

Add the tomatoes to a food processor and add 1/2 of the chicken broth. Pulse until smooth. Add the tomato paste and pulse again. Add up to 1/2 cup of chicken broth for a thinner consistency.

Serve immediately and garnish with a few mozarella balls and fresh basil. Enjoy!