Making Roasted Tomato Soup with Mozarella-Pesto Wonton Rolls
What I made for lunch today. I wanted to put a healthier take on the classic breaded and deep fried mozarella sticks and so decided to bake it inside 2 layers of wonton wrappers just so that it’ll keep its shape. It worked, and it tasted pretty good with the (slightly overdone, especially in this time of the year) roasted tomato and red pepper soup.
Roasted Tomato Soup:
[ 1 1/2 cup cherry tomatoes + 1 small onion + 1 red bell pepper + 3 cloves of garlic + 2 tablespoon olive oil + 1 1/4 cup vegetable or chicken stock + 1 teaspoon dried red pepper flakes + salt and pepper to taste ]
Preheat the oven to 200C
Chop the onion and pepper into chunks and add along with the tomatoes and garlic to a baking tray.
Sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands.
Bake for about 30-45 minutes until the veg are sweet and just slighly charred
Meanwhile, start prepping to make the wonton rolls.
Mozarella-Pesto Wonton Rolls:
[ 18 wonton skins + 2 to 3 tablespoons of pesto + 9 aged mozarella sticks ]
Place the wrap down so that it looks like a diamond
Place the mozzarella stick in the center of a wonton wrapper and top with some pesto. (Keep remaining wrappers covered with a damp paper towel until ready to use.)
Fold sides toward center and then fold bottom corner over filling
Moisten remaining corner with water; roll up tightly to seal.
Wrap the wrapped wonton roll inside another wonton skin and repeat the steps again
Place on a greased baking tray and bake at 425 degrees for 10 minutes.
Turn and bake 5 to 10 additional minutes or until lightly browned.
Keep warm in the oven over low heat while you finish making the soup.
Back to the soup:
Take the roasted vegetables out.
Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skins.
Bring the stock to the boil and add the rest of the vegetables. Add the red pepper flakes and season to taste. Puree using a hand blender to the consistency of your preference.
Serve topped with some yoghurt and a side of the wonton rolls.
56 Notes/ Hide
- refertore likes this
- eskimofinn reblogged this from peegaw
- airaine likes this
- i8314 likes this
- heliosia likes this
- magickaboom likes this
- eeeel reblogged this from peegaw
- kittycattiger reblogged this from peegaw
- kittycattiger likes this
- foodfest- reblogged this from peegaw
- franticoblivion likes this
- bigredk9 likes this
- naomi-die-namics likes this
- karlaceciperez likes this
- naamsadeekee likes this
- sealinewoman likes this
- aninkyaffair likes this
- olhobocabarriga reblogged this from peegaw
- sharlenepark likes this
- ladyherschel likes this
- nabogato likes this
- drongszet likes this
- wangoro reblogged this from peegaw
- abittwee likes this
- bweester reblogged this from thatonewannabechef
- candaceshaw likes this
- adrianaleigh likes this
- frenchcuisse likes this
- chickswannayn likes this
- paralyzednightmares likes this
- maleemoua likes this
- dontbewaves reblogged this from peegaw
- madgirlslovetea likes this
- gawh likes this
- redblackapron likes this
- lschildermans likes this
- youcan-neverbe-me likes this
- redmnemosyne likes this
- tulipcutie said: Oh my god. I’m such a sucker for mozza sticks. These are a must make for sure!
- everythinginebb likes this
- luckpi likes this
- thatonewannabechef reblogged this from peegaw
- thatonewannabechef likes this
- kumako365jp likes this
- steffydoodles said: oh my gosh… this looks heavenly… eieee.
- steffydoodles likes this
- lyre-hc likes this
- lumpyfluff likes this
- goddessofscrumptiousness likes this