Tomato and mozzarella soup

Name: Tomato and mozzarella soup
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 1-2 Garlic cloves; 125 g small onions; 250 g Tomatoes; 2 TABLESPOONS Olive oil; 1 little box ground saffron; 2 TABLESPOONS Tomato paste; 1 TABLESPOON Flour; 1250 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bay leaf; 3 discs (45 g each) frozen puff pastry; 2 TABLESPOONS Pesto (from the glass); 1 Pot of basil; 2 packages (160 g each; 125 g net; 15 pieces) Mini Mozzarella cheese; 1-2 TABLESPOONS Balsamic vinegar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

1-2 Garlic cloves
125 g small onions
250 g Tomatoes
2 TABLESPOONS Olive oil
1 little box ground saffron
2 TABLESPOONS Tomato paste
1 TABLESPOON Flour
1250 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bay leaf
3 discs (45 g each) frozen puff pastry
2 TABLESPOONS Pesto (from the glass)
1 Pot of basil
2 packages (160 g each; 125 g net; 15 pieces) Mini Mozzarella cheese
1-2 TABLESPOONS Balsamic vinegar

Directions

1
Peel the garlic and press it through a garlic press. Peel the onions and cut them into fine slices. Clean, wash and chop the tomatoes. Heat olive oil. Fry garlic and onions in it.
2
Stir in saffron and tomato paste. Dust with flour and sauté briefly. Add tomatoes and stock while stirring, bring to the boil. Season with salt, pepper and bay leaf. Cover and cook for about 20 minutes. In the meantime let the puff pastry slices thaw for about 10 minutes, cut them out as you like and spread with pesto. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) until golden brown. Wash the basil, pluck off the leaves, chop if necessary. Rinse and drain the mozzarella.
3
In the meantime let the puff pastry slices thaw for about 10 minutes, cut them out as you like and spread with pesto. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) until golden brown. Wash the basil, pluck off the leaves, chop if necessary. Rinse and drain the mozzarella. Stir the mozzarella and basil into the soup and season again with salt, pepper and vinegar. Serve the puff pastry particles with the soup