Quick lunch: Tomato and orange soup with mozzarella
gg tomatoes (chopped, canned)
Ingredients · Servings 3
- 1 clove of garlic
- 1 white onion
- 2 tablespoons rapeseed oil
- 800 g Tomate
- 1 Organic Orange
- Salt
- Pfeffer
- Zucker
- 125 g Mozzarella
- 3 sprigs of basil
- 6 slices of baguette
Method · 30 min
- Coarsely dice the garlic clove and onion. Sauté them in rapeseed oil in a pot. Add the tomatoes, bring to a boil, then simmer gently over medium heat for 10 minutes. Briefly purée the soup with an immersion blender.
- Finely grate the zest of the organic orange and squeeze out the juice. Season the soup with salt, sugar, orange zest, and juice. Tear the mozzarella into pieces. Pluck the basil leaves.
- Toast the baguette in a pan without oil until light brown on both sides.
- Arrange the soup sprinkled with mozzarella, basil, and pepper. Serve with baguette.
