Roasted Tomato and Red Pepper Soup – Delicious, Immortal Soup
I have already included on my blog variations of tomato soup. However, I am always happy to try to come up with new creations. This soup is very similar to Roasted Tomato Soup prepared with tomatoes, red peppers, onions and garlic. Like in that recipe, also here the seasoned vegetables are at first roasted, and then liquidised with some good quality vegetable stock. The main difference is in how I finished up this Roasted Tomato and Red Pepper Soup.
I usually serve tomato soup with small shape pasta and occasionally with a bit of cream for extra taste and velvety texture. Sometimes I even add small cubes of mozzarella (then I skip the cream) which beautifully melts in hot soup. However, one day when I was about to add mozzarella to my soup, I thought that maybe I could use it differently. And I came up with a new way of serving this dish!
I am a big fan of onion soup: I like its taste very much. But what I love about it, is the toasted baguette slices with melted cheese on top. So I figured it out that I could use this idea for my tomato soup.
Roasted Tomato and Red Pepper Soup with Mozzarella Bruschetta – a New Way of Serving
I prepared simple bruschetta by toasting slices of baguette and generously rubbing them with garlic. Then I put a slice of mozzarella on top of each one, seasoned them and drizzled with oil. Next, I placed two bruschettas in the heatproof bowls filled with the tomato soup. Finally, I put them under a hot grill until the mozzarella melted. (Alternatively, you could complete the toasts under the grill, and then serve the mozzarella bruschetta on top of hot soup).
Roasted Tomato and Red Pepper Soup served this way taste delicious, but it also looks lovely. And I am sure that nobody who you will serve it too, will complain that it is a bowl of boring tomato soup.