Tomato soup with mozzarella toast

Name: Tomato soup with mozzarella toast
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg ripe tomatoes; 1 baby onion; 1-2 TABLESPOONS Olive oil; 2-3 TABLESPOONS Tomato paste; 1-2 TEASPOONS Vegetable broth; 7-10 Tbsp salt, pepper, sugar; 1 Sweet pepper (e.g. yellow); 1/2 bunch Spring onions; 125 g Mozzarella; 3 discs Toast; 1/2 bunch Basil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg ripe tomatoes
1 baby onion
1-2 TABLESPOONS Olive oil
2-3 TABLESPOONS Tomato paste
1-2 TEASPOONS Vegetable broth
7-10 Tbsp salt, pepper, sugar
1 Sweet pepper (e.g. yellow)
1/2 bunch Spring onions
125 g Mozzarella
3 discs Toast
1/2 bunch Basil

Directions

1
Clean, wash and roughly dice the tomatoes. Peel and finely dice the onion
2
Fry the onion in hot oil. Add the tomatoes and tomato paste, sauté briefly. Add a good 1/2 l water and stock, bring to the boil. Season with salt, pepper and sugar. Let simmer for about 20 minutes
3
Clean, wash and chop the peppers and spring onions. Cut mozzarella into slices. Roast the toast until golden brown. Wash basil, pluck half. Cover toast with basil and mozzarella. Bake in a preheated oven (E: stove: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 8 minutes
4
Puree the soup. Simmer peppers and spring onions for about 5 minutes. Chop the remaining basil. Stir into the soup and season to taste. Quarter the toast, season with pepper and add to the soup.