Carrot Soup

with Tomato and Mozzarella Toasties
This dinner will leave you feeling happy!
1,292 Reviews
Cals 990 · Prot 33 · Carbs 98 · Fat 54
Vegetarian
Family Friendly
Try Hello Chef Now
30 min
Carrot Soup with Tomato and Mozzarella Toasties
This dinner will leave you feeling happy!
1,292 Reviews
Cals 990 · Prot 33 · Carbs 98 · Fat 54
Vegetarian
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Shallots
1 Piece
Garlic cloves
3 Piece
Carrot
4 Piece
Yellow pepper
1 Piece
Olive oil
1 Tbsp
Chopped tomatoes
400 Grams
Water
600 ML
Vegetable stock cube 15*
1 Piece
Dried basil
2 Grams
Cooking cream 4*
200 ML
Salt
1 Tsp
Black pepper
0.5 Tsp
Toasts
Sourdough bread slices 10*11*
2 Piece
Green pesto 2*4*
50 Grams
Tomatoes
2 Piece
Mozzarella ball 4*
125 Grams
Olive oil
1 Tbsp
To serve
Natural yogurt 4*
170 Grams
Fresh basil
15 Grams

Allergens

*15 Celery, *4 Milk, *10 Wheat, *11 Gluten, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4116 / 990
Fats (g) 53.5
of which saturated (g) 28.2
Carbohydrates (g) 98
of which sugars (g) 38.2
Fibers (g) 17.5
Proteins (g) 33.1
Salt (g) 2.8
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

Peel and chop the shallots. Peel and mince the garlic. Peel and slice the carrots. Roughly chop the bell peppers.
Fry soup base

2 Fry soup base

Heat a large pot over a medium-high heat with a drizzle of olive oil. Fry the shallots, garlic, carrots and bell peppers with a pinch of salt for 5 min.
Add and boil

3 Add and boil

Add the chopped tomatoes, measured water, vegetable stock cubes and dried basil. Cover and simmer for 25 min.
Puree and finish

4 Puree and finish

Add the cooking cream. With a blender, puree the soup until it's smooth and foamy. Season with salt and pepper to taste. Keep warm.
Prep toasts

5 Prep toasts

Smear the sliced bread with the green pesto. Slice the tomatoes and the mozzarella. Sandwich the mozzarella and tomato slices in between the sliced bread.
Fry toasts

6 Fry toasts

Heat a large pan over a medium heat with a drizzle of oil. Once hot, fry the toasties for 1-2 min on each side, pressing down firmly with a spatula. Divide the soup among bowls and garnish with the natural yogurt and the fresh basil leaves. Slice the toasties in half and serve alongside the soup.
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