Filter
Reset
Sort ByRelevance
Vanessa Megan
Tuscan tomato soup with pesto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the olive oil in a soup pan and fry the tomato puree for 2 minutes.
-
Add the shallots, carrots and garlic and cook gently for 3 minutes.
-
Scoop the rosemary and tomatoes through and fry for 3 minutes.
-
Pour in the stock and cook gently with the lid for 15 minutes.
-
Season the soup with salt and pepper and stir in the balsamic vinegar.
-
Purée the soup and serve in warm plates.
-
Divide the ham over the soup and add a spoonful of pesto.
Blogs that might be interesting
-
98 minAppetizerfree-range chicken legs, water, chicken broth tablet, Chestnut mushroom, unsalted butter, wheat flour, vadouvan spice mix, fresh cream, airy ragout tray in Christmas tree shape, fresh chives,patties with chicken ragout -
10 minAppetizerwild-fond, Mihoen, celery, lemon juice, truffle oil,game broth with truffle oil and noodles -
15 minAppetizerroot, cumin seed, orange, black olive, parsley, olive oil, orange juice, mustard, White wine vinegar,carrot salad with orange dressing and cumin -
15 minAppetizerbutter lettuce, watercress, Red wine vinegar, Apple syrup, mild olive oil, butter, zeeuws bacon, sunflower seeds, perennial crumb cheese, old cheese,salad of butterhead lettuce, watercress and perennial farm cheese
Nutrition
250Calories
Sodium0% DV0g
Fat28% DV18g
Protein18% DV9g
Carbs4% DV12g
Fiber0% DV0g
Loved it