Whenever I eat tomato soup it always reminds me of growing up when my mom and I would eat tomato soup and grilled cheese sandwiches. While this soup recipe is a little more “grown up,” it still takes me back. While I love a greasy grilled cheese sandwich, I can’t splurge as much as I could as a kid. However, the mozzarella drops along with a side of crunch toast or bread serve as a close alternative.
- 1 can (28 0z.) Organic Fire Roasted Tomatoes
- 3-4 cups water
- 2-3 glugs extra virgin olive oil
- 5-7 Sun dried tomatoes, chopped.
- 2 small Shallots finely chopped
- 1 medium garlic clove thinly sliced
- ½ teaspoon dry basil
- 1 pinch dry thyme
- 1 large bay leaf
- ½ teaspoon celery salt
- 1-1/2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons balsamic vinegar
- 6-8 hand fulls of spinach
- 1 shallot
- Extra virgin olive oil to saute
- Salt and black pepper to taste (or about 1 teaspoon)
- Fresh Mozzarella Ciliegine (if you can not find the Ciliegine, you can cut the mozzarella into small cubes)
- Toasted bread
In a medium soup pot over medium heat, warm up the extra virgin olive oil. Add in the chopped shallots, garlic, sun dried tomatoes, bay leaf saute for 3-4 minutes.
Add the dry basil, thyme salt and black pepper, saute for another minute.
Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium.
Add the water, stir until well incorporated, cover with a lid and reduce the heat to low, simmer for 6-8 minutes. With an immersion blender puree the soup. ( I love this gadget in the kitchen, it is so practical and easy to puree your soup on the same pot!)
Serve immediately with the toppings and enjoy.