SRSLY RECIPES

Mozzarella Dippers with Roasted Tomato Soup

Name: Mozzarella Dippers with Roasted Tomato Soup
Prep time: 20 min
Cook time: 55 min
Total time: 70 min
Yield: 2
Cuisine: British-inspired
Ingredients: 3 slices SRSLY Soft Sliced Bread (60g before drying); 120g firm mozzarella block, cut into 6 thick batons; avoid wet mozzarella balls; 1 medium egg (about 50g without shell), beaten; 1 tbsp olive oil (15ml), divided: 2 tsp for soup, 1 tsp for dippers; 500g ripe tomatoes, quartered; 1 large red pepper (150g trimmed), cut into chunks; 1 small onion (80g), cut into wedges; 2 small garlic cloves (6g), peeled; 1 tbsp tomato purée (20g); A small handful of basil (5g); A generous pinch of black pepper (about 0.4g); A small pinch of salt (about 0.5g)

Golden mozzarella dippers and rich roasted tomato soup: a comforting lunch made for dunking. Approximately 27.2g protein, 411 kcal and 17.2g net carbs per complete stated serving.

Prep20 minutes + 30 min chill/soak

Cook55 minutes

Serves2

~27.2g Protein

~411 kcal Calories

~17.2g Net carbs

~10.3g Fibre

~13.4g Sugars

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WHY YOU'LL LOVE IT

Everyday ingredients. A delicious new use.

Turn a few slices of SRSLY bread into a crisp coating and serve with a full bowl of roasted tomato and red pepper soup. Three mozzarella dippers and half the soup make one complete lunch.

Familiar food, with nutrition made clear

Protein from familiar ingredients

Approximately 27.2g protein per complete stated serving, from mozzarella, egg and bread.

Fibre in the mix

Approximately 10.3g fibre per serving. The featured bakery product contributes alongside the vegetables in this recipe.

Keep a freezer staple ready

Keep a pack of SRSLY Soft Sliced Bread ready in the freezer. Follow the pack storage and defrosting instructions. Shop SRSLY Soft Sliced Bread

LET'S MAKE IT

Mozzarella Dippers with Roasted Tomato Soup

Makes 2 servings. One serving: 3 dippers and half the soup. Nutrition includes every stated ingredient, cooking fat, topping, dip and side.

Ingredients

3 slices SRSLY Soft Sliced Bread (60g before drying)

120g firm mozzarella block, cut into 6 thick batons; avoid wet mozzarella balls

1 medium egg (about 50g without shell), beaten

1 tbsp olive oil (15ml), divided: 2 tsp for soup, 1 tsp for dippers

500g ripe tomatoes, quartered

1 large red pepper (150g trimmed), cut into chunks

1 small onion (80g), cut into wedges

2 small garlic cloves (6g), peeled

1 tbsp tomato purée (20g)

A small handful of basil (5g)

A generous pinch of black pepper (about 0.4g)

A small pinch of salt (about 0.5g)

Nutrition & tips

Method

Make fine crumbs

Dry torn bread at 150°C fan / 170°C conventional for 10–12 minutes, then cool and blitz into fine crumbs. The full 60g bread is included in the nutrition.

Coat and chill the cheese

Pat the mozzarella dry. Dip each baton in beaten egg, press into the crumbs, then repeat with a second thin layer, covering the ends carefully. Divide all the egg and crumbs among the six batons. Chill in the freezer for 30 minutes on a plate so the coating sets.

Roast the soup vegetables

Raise the oven to 200°C fan / 220°C conventional. Toss the tomatoes, pepper, onion and garlic with 2 tsp oil, salt and pepper on a large roasting tray. Roast for 25–30 minutes until softened with lightly coloured edges. Stir in the purée for the final 5 minutes.

Blend the soup

Transfer the vegetables and all their juices to a saucepan. Add 200ml water and most of the basil, then blend until smooth using a stick blender. Heat gently for 3–5 minutes, adding a little more water if needed. Divide into two generous bowls.

Bake and serve the dippers

Lower the oven to 190°C fan / 210°C conventional. Put the chilled dippers on a non-stick tray and brush with the remaining 1 tsp oil. Bake for 7–10 minutes, watching from 6 minutes. Remove as soon as the coating is golden and the cheese begins to soften; the cheese should not empty out. Serve three each with the soup and remaining basil.

THE SRSLY SWAP

Start with SRSLY Soft Sliced Bread

Use SRSLY Soft Sliced Bread for this recipe and keep the rest of the pack ready for another meal. Follow the pack storage instructions.

Shop SRSLY Soft Sliced Bread

Nutrition & tips

Estimated per complete stated serving: 411 kcal; protein 27.2g; net carbs 17.2g; sugars 13.4g; fibre 10.3g; fat 23.5g; saturates 9.4g; salt 1.2g.

One serving is 3 dippers and half the soup. All stated cooking fat, coatings, toppings, sauces, dips and sides are included. Total elapsed time: approximately 70 minutes. Chilling or soaking is included; some steps can overlap.

Firm block mozzarella is important: wet mozzarella balls release more water and are harder to coat. A complete second crumb layer around the ends helps contain the cheese.

The 30-minute chilling step can overlap with roasting the vegetables. Total elapsed time is about 70 minutes, with some tasks overlapping.

For a smooth soup, blend carefully with a stick blender in a deep saucepan. Never seal hot soup in a closed countertop blender.

UK carbohydrate: approximately 17.3g per serving. UK carbohydrate already excludes fibre: do not subtract fibre again. Net carbs use the featured SRSLY product’s stated values, allowing for its listed polyols. Nutrition is estimated using current SRSLY product tables and representative ingredient labels; brands and actual weighed portions vary.

More meal inspiration: Bonfire Beans on Toast

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Mozzarella Dippers with Roasted Tomato Soup

Everyday ingredients. A delicious new use.

Familiar food, with nutrition made clear

Protein from familiar ingredients

Fibre in the mix

Keep a freezer staple ready

Mozzarella Dippers with Roasted Tomato Soup

Method

Make fine crumbs

Coat and chill the cheese

Roast the soup vegetables

Blend the soup

Bake and serve the dippers

Start with SRSLY Soft Sliced Bread

Nutrition & tips

Country/region