Creamy Tomato & Veggie Soup with Mozzarella
This tomato and veggie soup is loaded with vitamins and essential nutrients and it only requires 30 minutes to prepare.
Ingredients
- 300 g cherry tomatoes
- 2 tbsp tomato paste
- 1 onion
- 1 garlic clove
- 5 fresh basil leaves
- 1 potato
- 1 carrot
- 1 vegetable stock cube
- 100 ml cooking cream
- 1.5 l water
For the topping:
- 100 g mozzarella (diced)
- 2-3 basil leaves
Instructions
- Wash, clean and cut the vegetables into large pieces.
- Cook in water with a vegetable stock cube and tomato paste. Boil for about 15-20 minutes or until the vegetables are soft.
- Add the vegetables one at a time into the blender and then gradually pour the soup depending on the desired consistency.
- Add basil and cooking cream. Blend until creamy and smooth.
- Pour into bowls and sprinkle with diced mozzarella and basil.
Notes
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