Monday, January 6, 2014

Creamy Tomato Soup with Baked Mozzarella Balls

My house is divided when it comes to the decision of what to serve with grilled cheese. I prefer a nice bowl of tomato soup, my husband prefers a bowl of ravioli and my kids prefer spaghetti-o's. The one thing we agree on is this soup is delicious and the mozzarella balls are a fun a tasty addition to soup and a nice change from a grilled cheese sandwich. I love it when we all agree on something cause it does not happen often.

Creamy Tomato Soup with Baked Mozzarella Balls

Creamy Tomato Soup
4 tablespoons olive oil
2 stalks celery, diced
2 carrots, chopped
1 medium onion, diced
2 large cloves garlic, minced
1/2 teaspoon black pepper
1- 14.5 ounce can low sodium tomato sauce
1- 15 ounce can low sodium fire roasted tomatoes
1 cup low sodium vegetable broth
6 ounces 1/3 less fat cream cheese
1/2 teaspoon granulated sugar
1/2 tablespoon dried basil

Baked Mozzarella Balls
4 ounces mozzarella cheese
1 egg white, whisked
1/4 cup all purpose flour
1/4 cup panko bread crumbs
1/2 teaspoon Italian seasoning
cooking spray


Creamy Tomato Soup
In a medium pot heat olive oil, over medium heat. Add in onions, celery, carrots and saute until tender. Add in garlic and saute for another minute. Stir in black pepper. Add in tomato sauce, diced tomatoes, vegetable broth and cream cheese. Stir until cheese has melted and let simmer for 25 minutes.

Stir in sugar and basil. Use an immersion blender to puree or transfer soup to a blender in batches and puree until smooth. Pour into bowls and top with baked mozzarella balls.

Baked Mozzarella Balls
Cut mozzarella into 12 cubes and place on a freezer safe tray or plate, making sure mozzarella cubes do not touch. Place into the freezer and freeze until cheese has hardened. Transfer to a freezer safe bag and freeze for at least 5 hours (overnight is the best).

Preheat oven to 425° F. Line a baking sheet with foil, place a wire rack on top and spray with cooking spray.

In a bowl combine the panko and Italian seasoning. In a separate bowl add egg white and whisk. In yet another bowl add flour.

Take mozzarella cubes out of the freezer. Roll the cubes around in flour, then egg and lastly panko. Place the mozzarella cubes onto the prepared baking sheet/wire rack. Lightly spray the cubes with cooking spray and bake for 5-10 minutes, until golden brown. Serve on top of tomato soup.


Make sure you let the mozzarella get completely frozen. If they are not frozen long enough they will just melt in the oven before the panko gets golden brown

Do not take the mozzarella cubes out of the freezer until completely ready for them. You do not want them to thaw.

Place the mozzarella cubes into the oven as soon are they are ready, so they do not thaw.

Serves: 4
Calories: 303
Total Fat: 14g
   Saturated: 6.4g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 25mg
Sodium: 739.2mg
Potassium: 287.3mg
Total Carbs: 28.1g
   Dietary Fiber: 4.5g
   Sugars: 11.1g
Protein: 15.3g
Vitamin A: 81.1%
Vitamin C: 32.1%
Calcium: 28%
Iron: 11.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Peas and Crayons.

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