I totally dropped the ball last week, so now tomato mozzarella soup is week eight instead of a bonus. Oops :)
1 can (26 oz) tomato puree
1 c. vegetable juice (such as V8)
1 c. chicken or vegetable broth
1/4 c. shredded fresh basil, plus 1 Tb. for serving
1 tsp. dried oregano
1 c. milk
Black pepper, to taste
1 c. shredded mozarella cheese
Place the tomato puree, vegetable juice, broth, 1/4 c. basil, and oregano in a medium-size saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes to let the flavors blend, stirring occasionally.
Add the milk to the soup and stir to combine. Continue simmering (don't boil) until heated through, 2 to 3 minutes. Season to taste with pepper. Pour the soup into bowls and top each with 1/4 c. cheese and a sprinkle of fresh basil.
This recipe was okay. The tomato taste was a little too overwhelming for my liking. I'm not sure how to remedy that--add a little cream, perhaps? Ryan felt the same way. On the other hand, our picky 15-month old LOVED this soup. He gobbled it right down when I was sure he would turn his nose up at it.
And I couldn't find a small can of vegetable juice, so now have a huge tupperware full of it. What should I do with that???