# Components:
→ Tomato Soup Base
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 28 ounces canned whole tomatoes
05 - 2 cups vegetable broth
06 - 1 tablespoon tomato paste
07 - 1 teaspoon granulated sugar
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon dried oregano
10 - Salt and black pepper, to taste
11 - 1/3 cup heavy cream (optional, for richness)
→ Mozzarella Eyeballs
12 - 16 mini mozzarella balls (bocconcini)
13 - 16 black olive slices
14 - 1 tablespoon fresh basil, finely chopped
→ Suggested Garnishes
15 - Fresh basil leaves
16 - Red chili flakes
17 - Croutons
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until translucent.
02 - Introduce minced garlic to the pan and cook for 1 minute until aromatic.
03 - Incorporate tomato paste, canned tomatoes with their juices, vegetable broth, sugar, dried basil, and dried oregano. Blend gently and bring mixture to a simmer.
04 - Maintain a gentle simmer, uncovered, for 20 minutes, stirring occasionally.
05 - Remove saucepan from heat and use an immersion blender to purée the soup until smooth. Alternatively, blend carefully in batches using a standard blender.
06 - Return the puréed soup to low heat. Stir in heavy cream if desired, and season with salt and black pepper. Simmer gently for an additional 5 minutes.
07 - While soup simmers, attach one black olive slice to each mozzarella ball to create the appearance of pupils.
08 - Ladle hot soup into serving bowls and float 3 to 4 mozzarella 'eyeballs' in each. Sprinkle generously with chopped fresh basil and garnish as desired.
