Tomato Carrot Soup w/ Pesto Mozzarella Sandwich
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Unrated
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Soup
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Cuisine
International
Tomato Carrot Soup w/ Pesto Mozzarella Sandwich
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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
For the creamy soup:
- 3-4 large tomato
- 2 medium carrot
- 1 medium onion
- 1 clove of garlic
- fresh basil leaves
- salt
- black pepper
- olive oil
For the sandwich:
- a few bread slices
- basil pesto
- mozzarella cheese
- butter
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 :)
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