Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3464 / 834
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Peel and chop the shallots. Peel and mince the garlic. Peel and slice the carrots. Roughly chop the bell peppers.
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.
3 Add and boil
Add the chopped tomatoes, measured water, vegetable stock cubes and dried basil. Cover and simmer for 25 min.
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.
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.
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.