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Creamy Tomato Soup with Baked Mozzarella Balls

Jenn | Peas and Crayons
  • 35 minutes
  • Serves 2

INGREDIENTS

29 ozs

canned tomatoes

7 1/2 ozs

fire roasted canned tomatoes

1/2

onion

1/2 cup

vegetable broth

2 TBSPs

olive oil

1 clove

garlic

1 stalk

celery

5

baby carrots

3 oz

cream cheese

1/4 tsp

salt

1/2 tsp

sugar

1 TBSP

basil

1/8 tsp

black pepper