Roasted Red Pepper, Tomato, & Pumpkin Soup with fried mozzarella & honey balsamic reduction

I came up with this recipe one evening because I had recently purchased some mozzarella balls that were marked down at the grocery store. I had to think of something to do with a tub of cheese balls. From that challenge, this recipe was born.

1 can good quality tomato soup (Or you can get crazy and make your own fresh tomato soup and add to it). You could also sub Roasted Red Pepper Soup.

2 cans roasted garlic diced tomatoes

1 can pumpkin puree (the smaller of the two sizes, not the big honkin’ size) * Make sure you get Puree, not Pie filling. Soup will be gross if you use pie filling.

1/2 cup diced roasted red pepper (I got mine at the dollar store in a jar)

1 tsp nutmeg

1 tsp cinnamon

2 tsp paprika

1 tsp onion salt

1 tsp dried parsley

4 basil leaves finely chopped

1 sprig of oregano (I just fished the whole thing out once done cooking)

1 tsp crushed red pepper flakes

1 tablespoon Italian seasoning

salt and pepper to taste (I use sea salt and a pepper grinder, it’s so much better)

THROW ALL OF THIS INTO A LARGE POT and simmer on medium to low heat

You can adjust spices accordingly, I go heavy on spices but I listed them conservatively in this recipe.

WHILE SOUP IS SIMMERING:

Dice one large onion and finely mince three cloves of garlic in a sauce pan along with a few tbs olive oil and let cook til onions are clear (watch carefully, don’t burn the garlic).

Toss onions and garlic into soup pot once cooked through and clear.

Once you have gotten the soup going and combined the sauteed the onions and garlic with the soup, you can prep the fried mozzarella balls and honey balsamic reduction.

Honey Balsamic Reduction:

In a small skillet combine 1/2 cup honey and 1/4 cup balsamic vinegar.

Heat on LOW until mixed together well then turn up to low/med heat to thicken (about 3-5 minutes). Continue to gently stir constantly.

Once thickened, turn heat back down to lowest setting to keep warm.

Cheesy, yummy Fried Mozzarella Balls: Don’t do this step until you are almost ready to eat so that the balls are nice and gooey and melty!

I bought a  little tub of mozzarella cheese balls about the size of a quarter  in oil with herbs mixed in.

  1. Get a small pot and pour in enough olive oil to cover the cheese balls- 1 1/2 inches deep should be about right
  2. Heat oil on med/high with a grease spatter screen over top so you do not burn yourself
  3. Grab your balls. Get as many as you want to fry and lay them on some paper towels to adsorb excess liquid, then pat them dry
  4. Beat 3/4 cup buttermilk and one egg together in a small bowl
  5. In another bowl combine 1/2 cup flower and 1/2 cup Italian bread crumbs
  6. Dip  your balls into the buttermilk/egg mixture and then dredge balls into flour/breadcrumbs- REPEAT with all of the balls dip and dredge again-make sure they are well coated. Drop balls into the oil, keeping the spatter guard over top the pot.
  7. Gently toss your balls into the pan of hot  olive oil making sure they have enough room to move about. Stir them around here and there until they are an even all over golden-brown color. Don’t put too many balls into the pot at once, they need some wiggle room to cook evenly.
  8. Remove golden balls with slotted spoon and drain on a plate lined with paper towels. Let cool slightly. Cheese burn hurts. Be patient.

To Serve-ladle soup into bowl, place several cheese balls on top, drizzle with honey balsamic reduction. Garnish with fresh basil and or cream. tomato soup

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1 Response

  1. Many thanks for this information and for sharing!

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