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
-
40 minAppetizerpointed pepper, tastytome tomatoes, roasted red peppers, boiled beets, lime, tomato paste, garlic, olive oil, serrano ham,red gazpacho with beet and serrano ham -
15 minAppetizershallots, butter, whipped cream, White wine, fish stock, garden peas, cocktail shrimp, dill,garden pea soup with cocktail shrimp and dill -
10 minAppetizerciabatta, olive oil, garlic, fine broad beans, anchovy fillets, basil, mini mozzarella,bruschetta mozzarella, broad beans and basil -
25 minLunchMeat bouillon, tomato cubes, soupball, pod, spring / forest onion, baguette, garlic, dill, celeriac, feta, olive oil,tomato broth with baguette and herb pesto
Nutrition
250Calories
Sodium0% DV0g
Fat28% DV18g
Protein18% DV9g
Carbs4% DV12g
Fiber0% DV0g
Loved it