Hearty Tomato Soup with Cottage Cheese

and Crispy Pesto Slices
You'll never want to go tinned again!
Cooking time: 30 min
Cals 692 · Prot 33 · Carbs 41 · Fat 45
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4 Pieces
Red onion
1 Piece
Garlic cloves
3 Pieces
1 Piece
Olive oil
2 Tbsp
Tomato paste
30 Grams
Chopped tomatoes
400 Grams
600 ML
Vegetable stock cube
1 Piece
White balsamic vinegar
15 ML
15 Grams
Dried basil
2 Grams
Cooking cream
200 ML
1 Tsp
Black pepper
0.5 Tsp


Sourdough bread slices
1 Piece
Green pesto
50 Grams
Grated mozzarella
90 Grams

To serve

Cottage cheese
200 Grams


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.
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.
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.
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. 
5 Serve
Serve the soup with the cottage cheese and the crispy pesto slices.
Tips for fussy eaters
Make some toasties without the pesto!
Pro tip
Adjust the seasoning and consistency to your liking.

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