Servings
Font
Back
0.0 from 0 votes

Tomato Carrot Soup w/ Pesto Mozzarella Sandwich

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

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

Ingredients

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

Instructions

For the creamy soup:
    Cup of Yum
  1. 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.
  2. 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:
  1. 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.
  2. That's it! Simple, quick, summery, delicious!
  3. Recipe to save, to try, to love :)

Notes