Fresh Tomato Soup with Meatballs and Homemade Tomato-Mozzarella Bread
with Italian seasoning and fresh basil (3 - 4 servings)
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!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
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
200 g
Mini Roma tomatoes
1 bulb(s)
Mozzarella
(Contains Milk)
1000 milliliters
Fresh tomato soup with meatballs
(Contains Soy, Gluten, Milk May be present Lupin, Fish, Tree nuts, Celery, Egg, Mustard, Soy, Peanuts, Sulphites)
Not included in your delivery
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- 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, the extra virgin olive oil and some salt and pepper.
- 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 tomatoes.
- Bake the bread for 6 - 8 minutes in the oven, or until the cheese has melted.
- In the meantime, heat the tomato soup in a soup pan over medium-high heat.
- Garnish the bread with the rest of 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.