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Tomato-Basil-Mozzarella Soup

No recipe image available.A superb medley of flavors and textures are offered in this delightful cream of tomato soup with fresh basil and mozzarella cheese. For best results, use only vine-ripened tomatoes (preferably homegrown) for this recipe or substitute with premium quality canned tomatoes.

Recipe Ingredients:

1 (46-ounce) can tomato juice
2 teaspoons chicken soup base or bouillon
1 (12-ounce) can evaporated milk
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chopped fresh basil
3 cups ripe tomatoes, seeded and chopped
1/4 teaspoon lemon pepper
2 cups shredded mozzarella cheese

Cooking Directions:

  1. In a nonstick saucepan, bring tomato juice, chicken base or bouillon, and evaporated milk to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.
  2. Melt butter in a small saucepan and stir in flour until smooth. Add to the soup and simmer for 10 minutes, stirring often. Stir in basil, chopped tomatoes, and lemon pepper. Simmer for 2 minutes then stir in shredded mozzarella cheese. Simmer over low heat, stirring, until the cheese melts.

Makes 10 servings.