Tomato Soup with Pesto Cheese Bread

Tomato Soup with Pesto Cheese Bread

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Ingredients

  • 1 onion
  • 1 tablespoon unsalted butter
  • 1 can tomato puree
  • ½ cup chives
  • ¾ cup of cherry tomato
  • salt
  • pepper
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • ¼ cup vegetable stock
  • 5 teaspoons pesto
  • 8 slices ciabatta bread
  • ½ cup Arla® Mozzarella Shredded Cheese

Instructions

Instructions

Peel onion, finely dice and sauté in butter. Add the tomatoes and cook everything briefly. Clean, wash and cut the chives. Add and simmer for a few minutes. Wash cherry tomatoes and cut in half. Also add, heat briefly (so that the cherry tomatoes keep their shape). Season with salt, pepper, sugar and oregano. Add vegetable broth and 1 teaspoon of pesto. Spread the ciabatta slices with 1/2 teaspoon of pesto and sprinkle with shredded cheese. Bake the slices in a preheated oven at 425 ° F ). Serve the soup in bowls, and garnish it with the rest of the shredded cheese. Enjoy with 2 pesto breads per serving.

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