Tomato Soup with Sicilian-Style Herbs
& for parents: burrata & basil on toasted ciabatta
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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
½ piece
Onion
1 piece
Garlic
1 piece
Carrot
2 piece
Tomato
2.5 g
Fresh basil
(May be present: Selderij)
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
½ sachet(s)
Sicilian-style herb mix
1 piece
Wholegrain ciabatta
(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)
Not included in your delivery
300 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and prepare the stock.
- Chop the onion and crush or mince the garlic.
- Slice the carrot into thin crescents and cut the tomato into wedges.
- Finely chop the basil.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
- Heat a generous drizzle of olive oil in a soup pot over medium-high heat.
- Fry the garlic and onion for 2 minutes, then stir in the carrot and tomato and fry for 2 more minutes.
- Add the Sicilian-style herbs and fry for 1 minute, then pour in the stock.
- Cover with the lid and boil for 12 - 14 minutes over medium-low heat.
- Meanwhile, cut open the bread roll and transfer to a parchment-lined baking sheet. Heat in the oven for 4 - 6 minutes.
- Take the soup off the heat and use an immersion blender to process until smooth.
- Add an extra splash of water as necessary if the soup is too thick.
- Season to taste with salt and pepper.
- For parents: top the bread with the burrata and the basil. Drizzle with extra virgin olive oil and season to taste with salt and pepper.
- For kids: serve the bread plain, drizzled with extra virgin olive oil.
- Serve the soup in bowls with the bread alongside.
