Fresh tomato soup with meatballs and homemade tomato-mozzarella bread
1000 ml | 3 - 4 portions | 279 g vegetables | Serving suggestion
Supersimpele, lekkere recepten voor elk moment van de dag, inclusief receptkaart en geportioneerde ingrediënten.
Knapperig brood, gesmolten mozzarella en warme, zoete tomaatjes - met dit recept zet je het binnen 20 minuten op tafel. Serveer het met verse tomatensoep met gehaktballetjes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 piece
White demi-baguette
(Contains: Tarwe, Gluten, Rogge May be present: Sesamzaad, Gluten, Melk (inclusief lactose), Noten)
10 g
Fresh basil
200 g
Passata
1 sachet(s)
Italian seasoning
100 g
Mini Roma tomatoes
1 bulb(s)
Mozzarella
(Contains: Melk (inclusief lactose))
1000 milliliters
Fresh tomato soup with meatballs
(Contains: Gluten, Melk (inclusief lactose), Soja May be present: Gluten, Noten, Zwaveldioxide en sulfiet, Selderij, Pinda's, Soja, Lupine, Ei, Vis, Mosterd)
Not included in your delivery
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Cut the baguette in half lengthways.
- Finely chop the basil.
- In a small bowl, mix the passata with the Italian herbs, half of the basil, 1 tbsp of extra vierge olive oil and some salt and pepper.
- Cut the tomatoes in half.
- Tear the mozzarella into small pieces.
- Place the baguette on a parchment-lined baking sheet and spread over the passata.
- Top with the mozzarella and tomato.
- Bake the bread for 6 - 8 minutes in the oven, or until the cheese has melted.
- In the meantime, heat the tomato soup in a soup pan over medium-high heat.
- Garnish the bread with the basil and season with salt and pepper to taste. Slice the bread and transfer to a serving platter.
- Serve the tomato soup in deep plates with the bread on the side.
