Hearty Tomato Soup with Cottage Cheese

and Crispy Pesto Slices
You'll never want to go tinned again!
Cals 643 · Prot 21 · Carbs 35 · Fat 47
Vegetarian
Family Friendly
30 min
Hearty Tomato Soup with Cottage Cheese and Crispy Pesto Slices
You'll never want to go tinned again!
Cals 643 · Prot 21 · Carbs 35 · Fat 47
Vegetarian
Family Friendly
Ingredients
Soup
Tomatoes
4 Pieces
Red onion
1 Piece
Garlic cloves
3 Pieces
Carrot
1 Piece
Olive oil
2 Tbsp
Tomato paste
30 Grams
Chopped tomatoes
400 Grams
Water
600 ML
Vegetable stock cube 15*
1 Piece
White balsamic vinegar 14*
15 ML
Honey
15 Grams
Dried basil
2 Grams
Cooking cream 4*
200 ML
Salt
1 Tsp
Black pepper
0.5 Tsp
Toasties
Sourdough bread slices 10*11*
1 Piece
Green pesto 2*4*
50 Grams
Grated mozzarella 4*
90 Grams
To serve
Cottage cheese
200 Grams

Allergens

*15 Celery, *14 Sulphur Dioxide, *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) 2665 / 643
Fats (g) 47
of which saturated (g) 25
Carbohydrates (g) 35
of which sugars (g) 23.4
Fibers (g) 7.9
Proteins (g) 20.8
Salt (g) 2.2
*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

Preheat the oven to 200°C/180°C fan. Slice the tomatoes to wedges. Peel and chop the onion. Peel and finely chop the garlic. Peel and finely chop the carrots.
Fry soup base

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.
Boil soup

3 Boil soup

Add the fresh tomatoes, chopped tomatoes, measured water, vegetable stock cubes, white balsamic vinegar, honey 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.
Make toasties

4 Make toasties

Meanwhile, spread the sliced bread with the pesto. Sprinkle with the grated mozzarella and transfer to a lined baking tray. Bake in oven for 5-7 min or until the bread is crispy and the cheese has melted.
Serve

5 Serve

Serve the soup with the cottage cheese and the crispy pesto slices.
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