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
-
25 minLunchchicory, walnut, Roquefort, danish blue, pear, mustard, balsamic vinegar, White wine vinegar, olive oil, honey,chicory salad with walnuts and blue cheese -
20 minAppetizersmoked bacon, shallot, traditional olive oil, dry white wine, fresh cod fillet, capers, extra virgin olive oil,Tompouce Of Cod -
75 minAppetizerRed pepper, yellow bell pepper, Red pepper, tomato, onion, garlic, cucumber, casino bread, tap water, Red wine vinegar, extra virgin olive oil, fresh flat parsley, Dutch shrimps,orange gazpacho -
70 minAppetizeregg yolk, (butter) puff pastry, coarse sea salt, Belle de Boskoop apple, onion, olive oil, mushroom mix, chestnut mushrooms, garlic, fresh parsley,crunchy mushroom sandwich
Nutrition
250Calories
Sodium0% DV0g
Fat28% DV18g
Protein18% DV9g
Carbs4% DV12g
Fiber0% DV0g
Loved it