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 -
Rate
Vegdiet
30minstotal
30m.total
plan
Bookmark
ingredients serve
serve1
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
533
calories per serving
49 g Fat9 g Protein15 g Carbs6 g FiberOther
Current Totals
- Fat49g
- Protein9g
- Carbs15g
- Fiber6g
MacroNutrients
- Carbs15g
- Protein9g
- Fiber6g
Fats
- Fat49g
Vitamins & Minerals
- Calcium177mg
- Iron3mg
- Vitamin A1868mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B960mcg
- Vitamin B12< 1mcg
- Vitamin C58mg
- Vitamin E7mg
- Copper< 1mcg
- Magnesium90mg
- Manganese4mg
- Phosphorus216mg
- Selenium7mcg
- Zinc1mg
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