Tomato soup with galbani mozzarella cucina — a cozy, melting winter comfort dish

Preparazione

• 1

  Peel and chop the carrot, celery, onion, and garlic. In a large pot, warm the olive oil and sauté all the vegetables for 5 to 7 minutes, stirring occasionally

• 2

  Add the chopped fresh tomatoes (or canned peeled tomatoes). Pour in the broth — made with water and a stock cube — then add sugar (if needed), salt, pepper, and your chosen herbs such as oregano, thyme, or basil. Let everything simmer over medium heat for about 30 minutes

• 3

  Purée the mixture until smooth and velvety. Taste and adjust the seasoning as needed

• 4

  Just before serving, stir in the Galbani Mozzarella Cucina (diced or grated). It will melt slightly, giving the soup a creamy, stretchy texture

• 5

  Serve the soup hot, topped with fresh basil or parsley. You may add a spoonful of crème fraîche if you like. Enjoy with homemade croutons or a slice of good bread

• • For deeper flavor, add a teaspoon of tomato paste during cooking — it intensifies the taste.

  • If you enjoy a touch of heat, add a pinch of chili powder or smoked paprika.

  • This soup adapts well to seasonal vegetables: try adding potatoes, cabbage, leeks, or other root vegetables cut into chunks.

  • Finish with a drizzle of olive oil just before serving to elevate the flavors.