Tomato Soup With Pesto And Mozzarella Toast Recipe

Recipe By Great British Chefs

This simple tomato soup recipe is elevated by the inclusion of vincotto, a reduced wine syrup made in the italian region of emilia-romagna. Topped with a pesto and crunchy mozzarella crouton, it's a perfect dish to serve for lunch and is ready in half an hour.

4.3
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30minstotal
30m.total
Tomato Soup With Pesto And Mozzarella Toast
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Ingredients for Tomato Soup With Pesto And Mozzarella Toast Recipe

  • 1/4 tablespoon Extra virgin olive oil
  • 3/4 Garlic Cloves
  • 200 gram Tinned chopped tomatoes
  • 17.50 milliliter Vincotto
  • 187.50 milliliter Boiling water
  • As required Sea salt
  • As required Freshly ground black pepper
  • 12.50 gram Pine Nuts
  • 18.75 gram Basil
  • 12.50 gram Parmesan
  • 1/2 Garlic Cloves
  • 37.50 milliliter Extra virgin olive oil
  • 1 Slices of baguette
Nutrition
value
533
calories per serving
49 g Fat9 g Protein15 g Carbs6 g FiberOther

Current Totals

  • Fat
    49g
  • Protein
    9g
  • Carbs
    15g
  • Fiber
    6g

MacroNutrients

  • Carbs
    15g
  • Protein
    9g
  • Fiber
    6g

Fats

  • Fat
    49g

Vitamins & Minerals

  • Calcium
    177mg
  • Iron
    3mg
  • Vitamin A
    1868mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    60mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    58mg
  • Vitamin E
    7mg
  • Copper
    < 1mcg
  • Magnesium
    90mg
  • Manganese
    4mg
  • Phosphorus
    216mg
  • Selenium
    7mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Great British Chefs