Italian Soups > Tuscan Soups > Cheese Soups > Mozzarella Soups

Mozzarella and Kale Soup Recipe

Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups of chicken or vegetable broth
- 1 cup of water
- 1 bunch of kale, chopped
- 1 can of diced tomatoes
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of heavy cream
- 1 cup of shredded mozzarella cheese

Special equipment needed:
- Large soup pot
- Immersion blender or regular blender

Step-by-step instructions:

1. Heat olive oil in a large soup pot over medium heat. Add chopped onion and minced garlic and cook until softened, about 5 minutes.

2. Add chicken or vegetable broth, water, chopped kale, diced tomatoes, dried basil, dried oregano, salt, and black pepper to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes.

3. Use an immersion blender or regular blender to puree the soup until smooth.

4. Return the soup to the pot and stir in heavy cream and shredded mozzarella cheese until the cheese is melted and the soup is heated through.

5. Serve hot and enjoy!

- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 290
- Fat: 22g
- Carbohydrates: 13g
- Protein: 11g
- Fiber: 3g

Substitutions for ingredients:
- Instead of kale, you can use spinach or Swiss chard.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of mozzarella cheese, you can use Parmesan or Asiago cheese.

- Add cooked chicken or sausage for a heartier soup.
- Add diced potatoes or carrots for extra vegetables.
- Use different herbs and spices, such as thyme or rosemary, for a different flavor profile.

Tips and tricks:
- Be sure to remove the tough stems from the kale before chopping.
- Use a high-quality broth for the best flavor.
- If using a regular blender, let the soup cool slightly before blending to avoid splatters.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat soup in a pot over medium heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve soup in individual bowls with a sprinkle of shredded mozzarella cheese on top.

- Freshly chopped parsley or basil
- Croutons
- Red pepper flakes

- Crusty bread
- Salad

Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad

Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.

Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- The origins of soup can be traced back to ancient civilizations, where it was often used as a way to stretch ingredients and feed large groups of people.

Flavor profiles:
- This soup has a creamy, cheesy flavor with a hint of tomato and herbs.

Serving suggestions:
- Serve this soup as a comforting and satisfying meal on a chilly day.

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Region: Italian

Taste: Savory, Creamy, Cheesy, Hearty, Earthy