Homemade Tomato soup with basil pesto, and bite sized balls of fried Mozzarella.

Heat all ingredients in a medium sauce pot, bring to a simmer and simmer 15 minutes.

Transfer to either blender or use a hand blender to puree thoroughly.

Transfer back to sauce pot to bring to desired temp.

Basil Pesto

2 c packed basil leaves

1 cup grated Parmigiano Reggiano & Pecorino Romano equal blend. (Do NOT SUBSTITUTE DOMESTIC AMERICAN VARIETY! Seriously it makes a HUGE difference.)

½ c XVOO

¼ c toasted pine nuts (optional)

Pulse dry ingredients while slowly drizzling in xvoo

Mozzarella Balls

1 lb fresh mozzarella

1 c panko

½ cup plain breadcrumbs

2 eggs

½ c grated parm & pecorino

¼ cup chopped fresh parsley leaves

Dice mozzarella balls to appropriate size to fit your bowl.

Create an egg wash in one bowl

In the other combine remaining dry ingredients

First dip the mozzarella cubes into the egg wash and then into the dry breadcrumb mixture.

Repeat step one more time for an extra crispy coating.

Fry in a shallow pan at approx. 350 for 1 minute.

Assemble and serve.


1 48oz can San Marzano tomatoes

1 cup heavy whipping cream

2 tbs XVOO

4 basil leaves