Hearty Tomato Soup

with Cheesy Pesto Toasties

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Instructions

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1 Prep

Slice the tomatoes into wedges. Peel and roughly chop the garliconion and carrots.

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2 Fry soup base

Heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot, add the onion and carrot and fry for 5 min. Add the garlic and tomato paste and cook for 1-2 min further.

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3 Simmer soup

Add the fresh tomatoeschopped tomatoes, measured watervegetable stock cubeswhite balsamic vinegarhoney and dried basil. Bring to a boil, cover and simmer for 20 min. Add the cream and, using a stick blender, puree until smooth. Season with salt and pepper.

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4 Make toasties

Meanwhile, butter one side of each slice of bread. On the other side, spread the pesto and top with the cheddar cheese. Make sandwiches (with the buttered sides on the outside). Heat a pan over a medium heat and fry the toasties for 3 min on each side until golden brown. (See pro tip!)

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5 Serve

Serve the soup with the toasties on the side.

Tips for fussy eaters

Leave the pesto out and make plain cheese toasties instead.

Pro tip

Place a second pan directly on top of the toasties when frying. Weigh them down with something heavy (like cans of beans!) to get the perfect finish.

Homemade soup and toasties - is there a more comforting combination?

Cooking Time: 30 min

Equipment Required: Blender

Cals 801 · Prot 21 · Carbs 76 · Fat 47

Ingredients

Number of people

Tomato Soup

Tomatoes 4 Pieces
Garlic cloves 3 Pieces
Red onion 1 Piece
Carrot 1 Piece
Olive oil 2 Tbsp
Tomato paste 30 Grams
Chopped tomatoes 400 Grams
Water 600 ML
Vegetable stock cube 1 Piece
White balsamic vinegar 15 ML
Honey 20 Grams
Dried basil 2 Grams
Cooking cream 200 ML
Salt 1 Tsp
Black pepper 0.5 Tsp

Pesto cheese toasties

Salted butter 10 Grams
Sourdough bread slices 2 Pieces
Green pesto 30 Grams
Grated cheddar 60 Grams

Homemade soup and toasties - is there a more comforting combination?

Cooking Time: 30 min

Equipment Required: Blender

Cals 801 · Prot 21 · Carbs 76 · Fat 47

Instructions

photo

1 Prep

Slice the tomatoes into wedges. Peel and roughly chop the garliconion and carrots.

photo

2 Fry soup base

Heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot, add the onion and carrot and fry for 5 min. Add the garlic and tomato paste and cook for 1-2 min further.

photo

3 Simmer soup

Add the fresh tomatoeschopped tomatoes, measured watervegetable stock cubeswhite balsamic vinegarhoney and dried basil. Bring to a boil, cover and simmer for 20 min. Add the cream and, using a stick blender, puree until smooth. Season with salt and pepper.

photo

4 Make toasties

Meanwhile, butter one side of each slice of bread. On the other side, spread the pesto and top with the cheddar cheese. Make sandwiches (with the buttered sides on the outside). Heat a pan over a medium heat and fry the toasties for 3 min on each side until golden brown. (See pro tip!)

photo

5 Serve

Serve the soup with the toasties on the side.

Tips for fussy eaters

Leave the pesto out and make plain cheese toasties instead.

Pro tip

Place a second pan directly on top of the toasties when frying. Weigh them down with something heavy (like cans of beans!) to get the perfect finish.

Ingredients

Number of people

Tomato Soup

Tomatoes 4 Pieces
Garlic cloves 3 Pieces
Red onion 1 Piece
Carrot 1 Piece
Olive oil 2 Tbsp
Tomato paste 30 Grams
Chopped tomatoes 400 Grams
Water 600 ML
Vegetable stock cube 1 Piece
White balsamic vinegar 15 ML
Honey 20 Grams
Dried basil 2 Grams
Cooking cream 200 ML
Salt 1 Tsp
Black pepper 0.5 Tsp

Pesto cheese toasties

Salted butter 10 Grams
Sourdough bread slices 2 Pieces
Green pesto 30 Grams
Grated cheddar 60 Grams
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