DESCRIPTION
This mozzarella fondue soup is topped with garlic cheese toast. But you should really have extra garlic toast ready because the toast-dunking is the best part!
Note: To make this soup in 15 minutes first read through the recipe. As you read, gather together all of the tools pots and pans that you’ll need. Gather together the ingredients too but don’t prep them. All of the prep is included in the instructions and included in the 15 minutes time. You just want everything at your fingertips so that the recipe goes smoothly and easily.
Yield 5 cups.
Ingredients
Units
Scale
- 1 Tbsp. olive oil
- 1/2 of a medium onion.
- 2 cloves garlic
- 1/4 tsp. red pepper flakes
- 1 (28 oz.) can petite diced tomatoes
- 2 cups low or no sodium chicken broth
- 1/4 tsp. dried oregano leaves
- 1/4 tsp. dried basil leaves
- 1/2 tsp. salt
- 1/4 tsp. coarse black pepper
- 3 inches of Italian bread, or more for serving
- 6 oz. part skim mozzarella cheese
Instructions
- Put a large pot or Dutch oven over low heat. Add the olive oil. Chop the half an onion and add it to the pot. Stir. Increase heat to medium. Preheat the broiler.
- Peel both cloves of garlic. Cut one in half and set it aside. Mince the other one and add it to the onion. Add the red pepper flakes. Stir. Open the can of diced tomatoes and add them. Add the chicken broth and the oregano, basil, salt and pepper. Increase heat to high. Stir. Cover and bring to a simmer. Once it’s simmering, reduce to low.
- Meanwhile, slice the Italian bread into slices. Place on a large pan. Put under the broiler to toast. Once toasted, flip and toast the other side.
- While the bread is toasting shred the cheese.
- Once the bread has toasted, remove it from the oven (but don’t turn off the boiler). Rub the toasts with the cut side of a garlic half. Transfer the toasts to a cutting board and cut each piece in half.
- Put 6 large ramekins on a pan for easy transfer. Ladle soup into each one. Top each with a half of the slice of toast and then top each with some of the cheese.
- Transfer the pan to the oven. Broil until cheese is melted and bubbling. Serve with extra garlic toast toast for dunking.