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Tomato soup with parmesan or mozzarella
Tomato passata, Onion, Garlic, Olive oil, Vegetable stock cube, Parmesan, Light mozzarella.
Nutrition per 100 g
- Energy
- 64 kcal
- Protein
- 3.7 g
- Carbohydrates
- 5.6 g
- Fat
- 3 g
- Fibre
- 1.3 g
Values are approximate and depend on the exact ingredients.
Ingredients
- 300 g tomato passata
- 30 g onion
- 3 g garlic
- 5 g olive oil
- 2 g vegetable stock cube
- 10 g parmesan
- 30 g light mozzarella
Method
- Amounts per portion; the full recipe makes about 4 portions.
- Finely chop the onion and garlic and sauté in olive oil.
- Add tomato passata, about 100 ml water and stock. Season and add basil or oregano.
- Simmer for 15 minutes. Blend smooth if you like.
- Serve hot topped with grated parmesan or torn mozzarella (or both), which melts beautifully into the soup.