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European Recipes

Carrot and Tomato Soup

Carrot and Tomato Soup

Carrot and Tomato Soup

with crunchy croutons and pesto drizzle

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The only thing better than a warm bowl of soup for dinner are crispy croutons and melted mozzarella to have along with it. The carrots and pesto make this dish vibrant both in colour and in taste.

Tags:

Family Friendly

•Veggie

•Blender Needed

Allergens:

Milk

•Cereals containing gluten

•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

2 unit(s)

Tomato

2 unit(s)

Baguette

(Contains: Cereals containing gluten, Wheat, Barley May be present: Milk, Soya)

1 sachet(s)

Vegetable Stock

(Contains: Celery)

1 pack(s)

Passata

1 sachet(s)

Green Pesto

(Contains: Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kcal)705 kcal

Energy (kJ)2949 kJ

Fat26 g

of which saturates9.9 g

Carbohydrate91.8 g

of which sugars19.2 g

Dietary Fiber4.5 g

Protein28.3 g

Cholesterol0 mg

Salt4.05 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

Cooking Steps

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Dilute the stock powder in 600ml hot water (double for 4p).
Halve, peel and finely chop 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.

Start the Soup

3

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

Prep the Bread

4

Cut the baguettes into 2cm chunks.
Pop onto a lined baking tray and toss in salt, pepper and a good drizzle of oil.
Bake in the oven until golden, 8-10 mins.
Meanwhile, tear the mozzarella into small pieces.

Blend Your Soup

5

Remove the pot from the heat and blend the soup.
Add additional water if the soup is too thick.
Season to taste with salt and pepper.
Loosen the pesto with 1 tbsp oil (double for 4p).

Garnish and Serve

6

Divide the soup between your bowls.
Garnish with crunchy croutons and mozzarella.
Finish with the pesto drizzle.

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Explore Similar Recipes

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