Tomato Carrot Soup w/ Pesto Mozzarella Sandwich
This is divine, especially if using your flavorful organic veggies: perfectly ripe and strongly flavored. Roasting the tomatoes enhances their incredible flavor and helps the flavors of all the other ingredients meld together.
Ingredients · Servings 4
- 3-4 large tomatoes
- 2 medium carrots
- 1 medium onion
- 1 clove of garlic
- fresh basil leaves
- salt
- pepper
- olive oil
- a few slices of bread
- basil pesto
- mozzarella
- butter
Method · 50 min
- Wash, peel, and chop the vegetables. Put them into a ceramic baking pan, sprinkle with salt and pepper, fresh basil leaves, then drizzle with olive oil.
- Bake in a preheated oven at 200° C/392° C for 30 minutes. After baking, purée with a blender to the desired consistency.
- Spread the basil pesto over the bread, place sliced mozzarella on top, and spread a little butter on the outside of the bread. Heat in a pan for 2 minutes on each side.
- That's it! Simple, quick, summery, delicious!
- Recipe to save, to try, to love :)
This tomato carrot soup is a perfect lunch choice when paired with a cheesy pesto mozzarella sandwich. If you don’t have any mozza in your pantry, you can use one of these great mozzarella substitutes.
Enjoy!
For the creamy soup:
- 3-4 large tomatoes
- 2 medium carrots
- 1 medium onion
- 1 clove of garlic
- fresh basil leaves
- salt
- pepper
- olive oil
For the creamy soup:
- Wash, peel, and chop the vegetables. Put them into a ceramic baking pan, sprinkle with salt and pepper, fresh basil leaves, then drizzle with olive oil.
- Bake in a preheated oven at 200° C/392° C for 30 minutes. After baking, purée with a blender to the desired consistency.
For the sandwich:
- Spread the basil pesto over the bread, place sliced mozzarella on top, and spread a little butter on the outside of the bread. Heat in a pan for 2 minutes on each side.
- That’s it! Simple, quick, summery, delicious!
- Recipe to save, to try, to love 🙂.
