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Creamy Tomato & Veggie Soup with Mozzarella

This tomato and veggie soup is loaded with vitamins and essential nutrients and it only requires 30 minutes to prepare.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 servings
Course: Soup
Cuisine: International

Ingredients

  • 300 g cherry tomatoes
  • 2 tbsp tomato paste
  • 1 onion
  • 1 garlic clove
  • 5 fresh basil leaves
  • 1 potato
  • 1 carrot
  • 1 vegetable stock cube
  • 100 ml cooking cream
  • 1.5 l water
For the topping:
  • 100 g mozzarella (diced)
  • 2-3 basil leaves

Instructions

    Cup of Yum
  1. Wash, clean and cut the vegetables into large pieces.
  2. Cook in water with a vegetable stock cube and tomato paste. Boil for about 15-20 minutes or until the vegetables are soft.
  3. Add the vegetables one at a time into the blender and then gradually pour the soup depending on the desired consistency.
  4. Add basil and cooking cream. Blend until creamy and smooth.
  5. Pour into bowls and sprinkle with diced mozzarella and basil.

Notes