Tomato and mozzarella soup

Name: Tomato and mozzarella soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 2 Carrots; 250 g Celeriac; 3 TABLESPOONS Olive oil; 1 can(s) (850 ml) Tomatoes; 1/2 l Vegetable broth (instant); 1 Bay leaf; 200 g Ciabatta bread; 2-3 TABLESPOONS Pesto (glass); 125 g Mozzarella cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
2 Carrots
250 g Celeriac
3 TABLESPOONS Olive oil
1 can(s) (850 ml) Tomatoes
1/2 l Vegetable broth (instant)
1 Bay leaf
200 g Ciabatta bread
2-3 TABLESPOONS Pesto (glass)
125 g Mozzarella cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely chop the onions and garlic. Peel, wash and chop carrots and celery. Heat 1 tablespoon of oil in a saucepan. Fry the onions, garlic and vegetables in it.
2
Add the tomatoes with the liquid, broth and bay leaf, bring to the boil and simmer for about 15 minutes. In the meantime cut bread into cubes. Heat 2 tablespoons of oil in a pan. Fry the bread cubes until golden brown.
3
Mix with pesto. Drain mozzarella and cut into cubes. Remove laurel from the soup. Puree the soup with a chopping stick and season with salt and pepper. Add mozzarella cubes to the soup.
4
Serve the tomato and mozzarella soup with the croutons.