Ingredients:

For the Tomato Soup:

• Cherry tomatoes: 2 pounds
• Garlic: 2 whole bulbs, tops sliced off
• Red onion: 1 large, finely sliced
• Balsamic vinegar: 1 tablespoon
• Olive oil: 2 tablespoons, divided
• Thyme: 4 large sprigs, leaves picked off
• Sea salt and freshly ground black pepper: to taste
• Tomato puree: 2 tablespoons
• Vegetable stock: 3 cups
• Heavy cream: 1/4 cup
• Pesto: to serve (optional)

For the Fried Mozzarella Balls:

• Mini mozzarella balls: 12
• Plain flour: 3/4 cup
• Salt and freshly ground black pepper: to taste
• Egg: 1, beaten
• Fresh breadcrumbs: 2 cups
• Vegetable oil: for frying

Instructions:

1. Prepare the Roasted Tomato Soup:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Roast the Vegetables:
   • Spread 2 pounds of cherry tomatoes, 2 whole bulbs of garlic (with tops sliced off), and 1 large finely sliced red onion on a large baking sheet.
   • Drizzle with 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar.
   • Sprinkle with the thyme leaves, sea salt, and freshly ground black pepper.
   • Toss everything together to coat evenly.
   • Roast in the preheated oven for 25-30 minutes, until the tomatoes are soft and slightly charred, and the garlic is tender.
3. Blend the Soup:
   • Once the vegetables are roasted, remove the garlic cloves from their skins and add them to a large pot along with the roasted tomatoes and onions.
   • Add 2 tablespoons of tomato puree and 3 cups of vegetable stock to the pot.
   • Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the mixture to a blender and blend in batches.
4. Simmer the Soup:
   • Bring the soup to a gentle simmer over medium heat.
   • Stir in 1/4 cup of heavy cream and let the soup simmer for an additional 5 minutes.
   • Adjust seasoning with salt and freshly ground black pepper to taste.

2. Prepare the Fried Mozzarella Balls:

1. Prepare the Mozzarella:
   • Pat the 12 mini mozzarella balls dry with paper towels.
   • Season the 3/4 cup of flour with salt and freshly ground black pepper.
   • Dredge the mozzarella balls in the seasoned flour, shaking off any excess.
2. Bread the Mozzarella Balls:
   • Dip each floured mozzarella ball into the beaten egg, then roll in the fresh breadcrumbs until well-coated.
   • Place the breaded mozzarella balls on a plate and refrigerate for at least 10 minutes to help the coating adhere.
3. Fry the Mozzarella Balls:
   • Heat vegetable oil in a deep frying pan or pot to about 350°F (180°C).
   • Fry the mozzarella balls in batches for about 1-2 minutes, or until golden brown and crispy on the outside.
   • Remove with a slotted spoon and drain on paper towels. Season lightly with salt while still hot.

3. Serve:

1. Serve the Soup: Ladle the roasted tomato soup into bowls. If desired, swirl a spoonful of pesto into each bowl for added flavor.
2. Add Mozzarella Balls: Serve the fried mozzarella balls on the side or place a few directly into the soup for a delicious contrast in textures.
3. Garnish: Garnish with a sprinkle of fresh thyme or basil, and an extra drizzle of olive oil if desired.

Additional Information:

Storage:

• Soup: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• Mozzarella Balls: The mozzarella balls are best served fresh, but they can be reheated in the oven at 180°C (350°F) for about 5-7 minutes to regain some of their crispiness.

Nutritional Facts (Approximate per Serving):

• Calories: 450 kcal
• Total Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 750mg
• Total Carbohydrates: 35g
• Dietary Fiber: 4g
• Sugars: 10g
• Protein: 18g

Tips for Success:

• Roasting Time: Roasting the tomatoes and garlic enhances their natural sweetness and adds a depth of flavor to the soup, so don’t skip this step.
• Cheese Selection: Make sure to use fresh mozzarella balls, which will melt beautifully when fried. If using larger mozzarella, cut it into smaller pieces before breading.
• Frying: Ensure the oil is hot enough before frying to prevent the mozzarella balls from becoming greasy. They should be golden and crispy on the outside while soft and gooey on the inside.

Possible Questions & Answers:

1. Can I use canned tomatoes instead of fresh cherry tomatoes?

• Yes, you can use canned tomatoes, but fresh cherry tomatoes roasted in the oven will provide a more intense flavor.

2. Can I bake the mozzarella balls instead of frying them?

• Yes, you can bake them at 200°C (400°F) for about 10-12 minutes, turning halfway through, until they are golden and crispy.

3. How can I make this dish vegetarian?

• The dish is already vegetarian, but you can ensure the vegetable stock used is free of any animal products if you want to make it vegan-friendly.

4. What can I use instead of heavy cream in the soup?

• You can use coconut cream or a dairy-free cream alternative for a lighter or vegan version of the soup.

5. How can I make the mozzarella balls gluten-free?

• Substitute the flour and breadcrumbs with gluten-free alternatives to make the mozzarella balls gluten-free.

Final Thoughts:

This roasted tomato soup with fried mozzarella balls is a comforting and flavorful dish that is perfect for any occasion. The soup’s rich and creamy texture pairs wonderfully with the crispy, gooey mozzarella balls, creating a meal that is both satisfying and indulgent. Serve it as a starter, a light lunch, or a main course, and enjoy the compliments from your guests!