You know when there are inspirations from recipes that look too good to be true that when you actually try to make said recipe, it turns into a fail? This is one of them, but it eventually turned out to be a win of a recipe. YES!!
Initially, I wanted to make this for a friend who was was visiting me and was disappointed that this turned out to a hot, wet mess. After tasting it, we decided to take the immersion blender and make it into a soup. After a bit of tweaking, the soup turned out deliciously hearty and flavourful. Perfect for any season and any time of the day.
8 cups water
3 russet potatoes, sliced 1/4 inch
3 tomatoes, sliced 1/4 inch thick8 ounces mozzarella, sliced 1/4 inch thick
3 cloves garlic, minced
1 shallot, minced
2 tablespoons grated Romano cheese
2-3 cups of low sodium vegetable broth
salt and pepper to taste
few sprigs of thyme (optional)
1. Bring water to boil, add potatoes and boil for 15 to 20 minutes.
2. In another pot, add some olive oil and cook the minced garlic and shallot. Once the garlic is light brown and the shallot a bit translucent, add the vegetable broth.
3. Add the sliced potatoes, tomatoes, mozzarella, Romano cheese, and thyme into the pot and use an immersion blender to blend to desired consistency. (Note: You can pour this into a blender and puree the soup).
4. Stir the soup in low to medium heat till it is thoroughly heated. Add salt and pepper to taste.
Sometimes mistakes are happy accidents! Hope you love this soup as much as I did.