Carrot and Tomato Soup
with crunchy croutons and pesto drizzle
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
Total Time35 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
Instructions
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).
2
- Trim the carrot then halve lengthways (no need to peel). Slice widthways into pieces about 1cm thick.
- Cut the tomato into wedges.
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.
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.
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).
6
- Divide the soup between your bowls.
- Garnish with crunchy croutons and mozzarella.
- Finish with the pesto drizzle.
