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Santa Monica, CA 90405

Tomato Soup with Bocconcinis
Chef Jill Davie of Josie Restaurant – Santa Monica, CA
Adapted by StarChefs

Yield: 8 Servings


  • 15 tomatoes
  • 1 quart water
  • ½ cup olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1/3 cup flour
  • 3 sprigs thyme
  • 5 leaves basil, whole
  • 5 peppercorns
  • 1 bay leaf
  • Salt and pepper, to taste
  • 24 small mozzarella balls (bocconcinis)
  • Basil leaves for garnish

Cook tomatoes in simmering water for 20 minutes or until tender. Puree in blender with water in batches. Strain to remove skin and seeds.

Heat olive oil in medium pot over medium heat. Add onions and sweat. Add garlic and cook approximately one minute. Whisk flour into pot slowly to make light roux. Add tomato liquid slowly, whisking constantly to avoid any lumps.

Wrap thyme, basil, peppercorns and bay leaf in cheesecloth and tie with string to make bouquet garni. Drop bouquet garni into soup and simmer very gently for thirty minutes. Remove bouquet and season with salt and pepper.

Serve soup in shallow bowls garnished with three balls of mozzarella and one leaf of basil each.