Go Back
–+ servings

Tomato Carrot Soup w/ Pesto Mozzarella Sandwich

Diana Oana
A delicious late summer tomato carrot soup made with fully ripe organic tomatoes. It pairs perfectly with a cheesy pesto mozza sandwich.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Soup
Cuisine International
Servings 4 servings

Ingredients
  

For the creamy soup:

  • 3-4 large tomatoes
  • 2 medium carrots
  • 1 medium onion
  • 1 clove of garlic
  • fresh basil leaves
  • salt
  • pepper
  • olive oil

For the sandwich:

Instructions
 

For the creamy soup:

  • Wash, peel, and chop the vegetables. Put them into a ceramic baking pan, sprinkle with salt and pepper, fresh basil leaves, then drizzle with olive oil.
  • Bake in a preheated oven at 200° C/392° C for 30 minutes. After baking, purée with a blender to the desired consistency.

For the sandwich:

  • Spread the basil pesto over the bread, place sliced mozzarella on top, and spread a little butter on the outside of the bread. Heat in a pan for 2 minutes on each side.
  • That's it! Simple, quick, summery, delicious!
  • Recipe to save, to try, to love :)

Notes

Tomato Carrot Soup w/ Pesto Mozzarella Sandwich
Tried this recipe?Let us know how it was!