Creamy Herb Tomato Soup with Baked Crispy Mozzarella Balls

Make or buy tomato soup.

CREAMY HERB TOMATO SOUP: 

2 cups, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)

1 (28-ounce) can concentrated crushed tomatoes

1 tablespoon tomato paste

1 clove minced garlic

1 teaspoon oregano

1 tablespoon basil pesto

1 teaspoon or more balsamic vinegar

1 cup heavy cream OR milk thickened with a bit of flour

salt and pepper to taste

basil to sprinkle on top

1. combine everything except milk/cream and herbs,  let simmer on medium heat.

2. once it starts to bubble, add cream or milk. 

3. simmer, semi-covered, until thick, stirring now and then.

4. puree in a food processor or blender, serve or keep, great for leftovers. 

BAKED MOZZARELLA BALLS:

1. get medium-sized boccancini.

2. coat in flour, then egg, then breadcrumbs.

3. bake for 10 minutes at 300 F, then flip and bake more until browned. 

4. serve with soup!