Fresh tomato soup with meatballs and homemade tomato-mozzarella bread
Fresh tomato soup with meatballs and homemade tomato-mozzarella bread

Fresh tomato soup with meatballs and homemade tomato-mozzarella bread

1000 ml | 3 - 4 portions | 279 g vegetables | Serving suggestion

Supersimpele, lekkere recepten voor elk moment van de dag, inclusief receptkaart en geportioneerde ingrediënten.

Knapperig brood, gesmolten mozzarella en warme, zoete tomaatjes - met dit recept zet je het binnen 20 minuten op tafel. Serveer het met verse tomatensoep met gehaktballetjes!

Tags:
Recipe
Allergens:
Rye
Wheat
Milk
Gluten
Soy

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

/ Serving 2 people

2 piece

White demi-baguette

(Contains Rye, Wheat May be present Gluten, Milk, Tree nuts, Sesame)

10 g

Fresh basil

200 g

Passata

1 sachet(s)

Italian seasoning

100 g

Mini Roma tomatoes

1 bulb(s)

Mozzarella

(Contains Milk)

1000 milliliters

Fresh tomato soup with meatballs

(Contains Gluten, Milk, Soy May be present Sulphites, Tree nuts, Celery, Peanuts, Soy, Lupin, Egg, Fish, Gluten, Mustard)

Not included in your delivery

1 tablespoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3974 kJ
Calories950 kcal
Fat45 g
Saturated Fat17.8 g
Carbohydrate98.2 g
Sugar25.2 g
Dietary Fiber9.3 g
Protein36.3 g
Salt7.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Baking Sheet with Baking Paper
Deep Plate
Serving platter
Soup pan

Cooking Steps

1
  • Preheat the oven to 220°C. 
  • Cut the baguette in half lengthways. 
  • Finely chop the basil.
  • In a small bowl, mix the passata with the Italian herbs, half of the basil, 1 tbsp of extra vierge olive oil and some salt and pepper.
2
  • Cut the tomatoes in half. 
  • Tear the mozzarella into small pieces. 
  • Place the baguette on a parchment-lined baking sheet and spread over the passata.
  • Top with the mozzarella and tomato.
3
  • Bake the bread for 6 - 8 minutes in the oven, or until the cheese has melted.
4
  • In the meantime, heat the tomato soup in a soup pan over medium-high heat. 
  • Garnish the bread with the basil and season with salt and pepper to taste. Slice the bread and transfer to a serving platter.
  • Serve the tomato soup in deep plates with the bread on the side.