Tomato Soup With Pesto And Mozzarella Toast Recipe
Recipe By Great British Chefs
This simple tomato soup recipe is elevated by the inclusion of vincotto, a reduced wine syrup made in the italian region of emilia-romagna. Topped with a pesto and crunchy mozzarella crouton, it's a perfect dish to serve for lunch and is ready in half an hour.
4.3
24 Rating -
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Vegdiet
30minstotal
30m.total
plan
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ingredients serve
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Add to Shopping ListIngredients for Tomato Soup With Pesto And Mozzarella Toast Recipe
- 1/4 tablespoon Extra virgin olive oil
- 3/4 Garlic Cloves
- 200 gram Tinned chopped tomatoes
- 17.50 milliliter Vincotto
- 187.50 milliliter Boiling water
- As required Sea salt
- As required Freshly ground black pepper
- 12.50 gram Pine Nuts
- 18.75 gram Basil
- 12.50 gram Parmesan
- 1/2 Garlic Cloves
- 37.50 milliliter Extra virgin olive oil
- 1 Slices of baguette
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs