Tomato Soup with basil and mozzarella

Tomato Soup with basil and mozzarella

Ingredients

  • Pomo d’Oro (H30) – 200 g
  • Pesto (H29) – 1 tbsp
  • Onion – 1/4 pc
  • Garlic – 1/4 clove
  • Basil – 15 g
  • Skim milk – 50 ml
  • Olive oil – 1/2 tbsp
  • Country bread – 1 large slice
  • Mozzarella balls – 100 g
  • Salt and pepper
  • Basil leaf (garnish)

Preparation

  1. Water (optional) Sauter the onion and garlic in a pan with olive oil. Add the Pomo-d’Oro and cook for about 10 minutes. Season. Gradually add the warm milk (be careful not to add everything at once as you may not need everything). Mix well and then strain to remove small pieces. Adjust the seasoning if necessary.
  2. Place the soup in a saucepan and heat over low heat. When the soup is hot, add ¾ of the mozzarella balls to melt them. Add the rest of the milk if it is too thick. Do not let it boil.
  3. Toast the slice of bread. Spread the pesto on the bread slice and cut it in half.
  4. Pour the tomato soup into a hot bowl and garnish with the remaining mozzarella balls and basil leaves.
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You need these products

Pomo d'Oro Tomato Sauce

Pesto

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