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
-
15 minAppetizerchicken bouillon, dried sage, lemon juice, perline, fresh spinach,lemon broth with stuffed pasta -
45 minAppetizerbutter, chicken breast, onion, potatoes, chicken stock tablets, leeks, dried thyme, mustard, whipped cream,country pub soup with chicken -
25 minLunchvegetable stock, zucchini, winter carrot, carrots, Red pepper, broad bean, flageolet, spring / forest onion, tomato, pod, Provencal herbs, baguette, basil, garlic, Parmesan cheese, extra virgin olive oil,provençal vegetable soup with pistou -
10 minAppetizerbeef carpaccio, balsamic vinegar, olive oil truffle flavor, arugula, Parmigiano Reggiano,Carpaccio
Nutrition
250Calories
Sodium0% DV0g
Fat28% DV18g
Protein18% DV9g
Carbs4% DV12g
Fiber0% DV0g
Loved it