Fresh tomato soup with homemade tomato-mozzarella bread
1000 ml | 3 - 4 portions | 810 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!
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
100 g
Mini Roma tomatoes
1 bulb(s)
Mozzarella
(Contains Milk)
1000 milliliters
Tomato-basil soup
(Contains Celery May be present Gluten, Sulphites, Mustard, Lupin, Peanuts, Tree nuts, Fish, Milk, Egg, Soy)
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, 1 tbsp of 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 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.