This is one of my oldest recipes. Around 2011, it was my absolute favorite soup and made an appearance on our family menu almost every week. Over the years, I’ve cooked it countless times, but in the last couple of years, this old classic somehow slipped into oblivion. While flipping through my old recipe notebook, I rediscovered it — and as the saying goes, old love never rusts.
Originally, the recipe contained a million different spices and steps, but with a fresh look, I’ve simplified it a bit. Back then, I used lemon pepper, but I now recommend regular pepper instead — it keeps the flavor more natural and less acidic. While some tomato soups are completely smooth purées, mine has a touch of texture — the carrot and tomato slices give it a lovely character. Adjust the chili flakes to your taste, or leave them out altogether. But if you enjoy a hint of heat, a teaspoon’s tip of chili is right at home here.
The real star of the soup, however, is the stretchy mozzarella that journeys up from the bottom of the bowl with each spoonful. That warm, creamy bite of cheese together with the tomato-carrot-thyme flavor is simply divine. Give it a try — I’m sure this soup will find its way into your home menu too.
Tomato Soup with Mozzarella
Ingredients
Preparation
-
Chop the carrots and boil them until half-tender. Finely chop the onion and garlic, then sauté in oil with the spices. Add the crushed tomatoes, tomato paste, and lime juice. Slice the tomato into thin pieces, drain the carrots, and add them to the soup. Simmer for 10 minutes over medium heat and adjust seasoning if necessary.
-
For serving, place mozzarella cheese at the bottom of each bowl, pour the soup over it, and garnish with thyme sprigs and a wedge of lime. Squeeze lime juice into the soup just before eating.
