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Carrot, Tomato, and Buffalo Mozzarella Soup

Soup Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 25 minutes
Energy: 449 kcal / serving

Instructions

  • 1.   Peel the tomatoes.
    Slice the onion and crush or finely chop the garlic.
    Cut the carrots into thin half-moons and the tomatoes into quarters.
    Finely chop the basil.
  • 2.   In a soup pot, heat the olive oil and sauté the onion and garlic for 2 minutes over medium-high heat.
    Add the carrots and tomatoes, then stir for 4 minutes.
  • 3.   Add the broth, cover, and cook the soup for 12 to 15 minutes over medium-low heat.
  • 4.   Meanwhile, bake the raisin and walnut bread for 6 to 8 minutes.
  • 5.   Drain the buffalo mozzarella and tear it into small pieces.
  • 6.   Off the heat, blend the contents of the pot using an immersion blender.
    Add water if necessary to thin the soup. Season with salt and pepper.
  • 7.   Open the small bread and fill it with half of the mozzarella.
  • 8.   Serve the soup in bowls, then garnish with the remaining mozzarella and basil.
    Serve with the raisin and walnut bread.

Ingredients for servings

  • 1 onion
  • 2 garlic cloves
  • 1 carrot
  • 4 tomatoes
  • 6 leaf of fresh basil
  • 2 wholemeal bread with nuts and raisins
  • 250 g of mozzarella
  • 600 ml of vegetable broth
  • 1 tablespoon of olive oil
  • 1 pinch of salt and pepper

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    449 kcal
    22 %
  • Fat
    30,42 g
    43 %
  • of which saturated
    16,33 g
    82 %
  • Carbohydrates
    15,62 g
    6 %
  • of which sugar
    12,07 g
    13 %
  • Protein
    24,88 g
    50 %
  • Fibers
    5,06 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.