Tomato Soup with Pesto Bruschetta
with Grana Padano & Sicilian-style herbs- Gerst
- Haver
- Rogge
- Sesamzaad
- Soja
- Tarwe
- Melk (inclusief lactose)
- Cashewnoten
- Ei
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- Pinda's
There is a special ingredient in your box! Freely translated, Grana Padano means ‘the grain of Padania’. This cheese originates from the Italian Po Valley, also known as the Padan Plain.
Ingredients
½ piece
Onion
1 piece
Garlic
½ piece
Carrot
3 piece
Tomato
½ sachet(s)
Sicilian-style herb mix
1 piece
Wholegrain ciabatta
(Contains: Gerst, May contain traces of allergens, Haver, Rogge, Sesamzaad, Soja, Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Tarwe)
½
Tomato paste
40 g
Roasted pepper pesto
(Contains: Noten, Pinda's, May contain traces of allergens, Melk (inclusief lactose), Cashewnoten)
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
Not included in your delivery
250 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and prepare the stock.
- Slice the onion into half rings and crush or mince the garlic.
- Slice the carrot into thin crescents and cut the tomato into wedges.
- Heat half of the olive oil in a soup pot over medium heat. Fry the onion and garlic for 2 minutes.
- Add the carrot, tomato, Sicilian herbs and tomato paste and fry for 2 minutes.
- Add the honey and the stock, then allow to simmer for 12 - 15 minutes over low heat.
- Meanwhile, cut the bread into slices of around 1cm thickness. Transfer to a parchment-lined baking sheet and drizzle with the rest of the olive oil.
- Bake in the oven for 6 - 8 minutes, then top with the pesto.
- Take the soup off the heat and add half of the Grana Padano.
- Use an immersion blender to process into a smooth soup, adding a splash of warm water as necessary if the soup is too thick.
- Season the soup with salt and pepper.
- Serve the soup in bowls and garnish with the rest of the Grana Padano.
- Drizzle with extra virgin olive oil as preferred.
- Serve the bruschetta alongside.
