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European Recipes

Carrot and Tomato Soup

Carrot and Tomato Soup

Carrot and Tomato Soup

with basil and cheesy baguette

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The only thing better than a warm bowl of soup for dinner is a crusty melty mozzarella baguette to have along with it. The carrots and basil make this dish vibrant both in colour and in taste.

Tags:

Calorie Smart

•Family Friendly

•Veggie

Allergens:

Milk

•Wheat

•Barley

•Celery

The quantities provided above are averages only.

Total35 minutes

Cooking Time40 minutes

DifficultyEasy

Ingredients

Serving amount

125 grams

Mozzarella

(Contains: Milk)

1 unit(s)

Onion

2 unit(s)

Garlic

1 unit(s)

Carrot

4 unit(s)

Tomato

10 grams

Basil

2 unit(s)

Baguette

(Contains: Wheat, Barley)

1 sachet(s)

Vegetable Stock

(Contains: Celery)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kcal)570 kcal

Energy (kJ)2384 kJ

Fat15.14 g

of which saturates8.74 g

Carbohydrate85.01 g

of which sugars16.04 g

Dietary Fiber0 g

Protein24.76 g

Cholesterol0 mg

Salt2.96 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Immersion blender

•Grater

•Baking Sheet with Baking Paper

•Lid

•Large Pot

Cooking Steps

Start Your Prep

1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Dilute the stock in 600ml warm water (double for 4p).
Halve, peel and finely slice the onion.
Peel and grate the garlic (or use a garlic press).

Chop the Veg

2

Trim the carrot then halve lengthways (no need to peel). Slice widthways into pieces about 1cm thick.
Cut the tomato into wedges.
Roughly tear the basil leaves.

Start the Soup

3

Add a drizzle of oil to a large pot for the soup. Place over medium-high heat.
Add the onion and garlic and fry for 2-3 mins.
Add the carrot and tomato and fry for 4-5 mins.
Add the stock and cook, covered, over medium heat for 12-15 mins.

Prep the Bread

4

Cut the baguettes in half and pop onto a lined baking tray.
Warm in the oven, 8-10 mins.
Meanwhile, tear the mozzarella into small pieces.
Cover the baguette halves with half the mozzarella during the last minute and let it melt in the oven.

Blend Your Soup

5

Remove the pot from the heat and blend the soup.
Add additional water if the soup is too thick.
Season with salt and pepper to taste.

Garnish and Serve

6

Divide the soup between your bowls and garnish with the basil and remaining mozzarella.
Serve with the cheesy baguette alongside.

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