Tomato Carrot Soup w/ Pesto Mozzarella Sandwich

Name: Tomato Carrot Soup w/ Pesto Mozzarella Sandwich
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Ingredients: 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

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Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
4 servings
Course
Soup
Cuisine
International

Tomato Carrot Soup w/ Pesto Mozzarella Sandwich

Iris Warren

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A delicious late summer tomato carrot soup made with fully ripe organic tomatoes. It pairs perfectly with a cheesy pesto mozza sandwich.

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Ingredients

Servings

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 sandwich:

a few slices of bread
basil pesto
mozzarella
butter

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Instructions

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 :)