Hearty Tomato Soup with Cottage Cheese

Name: Hearty Tomato Soup with Cottage Cheese and Crispy Pesto Slices
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 4 Pieces of Tomatoes; 1 Pieces of Red onion; 3 Pieces of Garlic cloves; 1 Pieces of Carrot; 2 Tbsp of Olive oil; 30 Grams of Tomato paste; 400 Grams of Chopped tomatoes; 600 ML of Water; 1 Pieces of Vegetable stock cube; 15 ML of White balsamic vinegar; 15 Grams of Honey; 2 Grams of Dried basil; 200 ML of Cooking cream; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Sourdough bread slices; 50 Grams of Green pesto; 90 Grams of Grated mozzarella; 200 Grams of Cottage cheese

and Crispy Pesto Slices

You'll never want to go tinned again!

Cals 633 · Prot 20 · Carbs 33 · Fat 48

Vegetarian

Family Friendly

30 min

Hearty Tomato Soup with Cottage Cheese and Crispy Pesto Slices

You'll never want to go tinned again!

Cals 633 · Prot 20 · Carbs 33 · Fat 48

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)	2621 / 633
Fats (g)	47.6
of which saturated (g)	24.8
Carbohydrates (g)	33
of which sugars (g)	23.8
Fibers (g)	5.7
Proteins (g)	20.4
Salt (g)	1.6

*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

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.