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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:Under 650 calories•Family Friendly•Veggie
Allergens:Milk•Wheat•Barley•Celery
Total Time35 minutes
Cooking Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

125 g

Mozzarella

(ContainsMilk)

1 piece

Onion

2 piece

Garlic

1 piece

Carrot

4 piece

Tomato

10 g

Basil

2 piece

Baguette

(ContainsWheat, Barley)

1 sachet

Vegetable Stock

(ContainsCelery)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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.
Utensils
Utensilsarrow down iconarrow down icon
•Immersion blender
•Grater
•Baking Sheet with Baking Paper
•Lid
•Large Pot
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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).
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.
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.
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.
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.
6
  • Divide the soup between your bowls and garnish with the basil and remaining mozzarella.
  • Serve with the cheesy baguette alongside.