Tomato soup with pesto and mozzarella toast
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This simple tomato soup recipe is elevated by the inclusion of vincotto, a reduced wine syrup made in the Italian region of Emilia-Romagna. Topped with a pesto and crunchy mozzarella crouton, it's a perfect dish to serve for lunch and is ready in half an hour.
First published in 2019
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Ingredients
Metric
Imperial
Tomato soup
- 1 tbsp of extra virgin olive oil
- 3 garlic cloves, crushed
- 800g of tinned chopped tomatoes, (2 tins)
- 70ml of vincotto
- 750ml of boiling water
- sea salt
- freshly ground black pepper
Pesto
- 50g of pine nuts, toasted and cooled
- 75g of basil, leaves only
- 50g of Parmesan, grated
- 2 garlic cloves, crushed
- 150ml of extra virgin olive oil
Mozzarella toast
- 4 slices of baguette
- 4 slices of buffalo mozzarella
SAVE RECIPE
Method
1
Place a medium saucepan over a low heat and add the oil. Add the garlic and cook for a minute or so until slightly golden
2
Add the tomatoes and vincotto and increase the heat to medium. Cook until the tomatoes start to simmer (around 3 minutes) then add the water and a pinch of salt and freshly ground pepper
3
Simmer briskly for 15-20 minutes or until the liquid has reduced slightly. Remove from the heat and allow to cool slightly before blending until smooth with a hand blender
4
While the soup is cooking, make the pesto by placing all the ingredients in a food processor and pulse together until blended, but with some texture. Season with sea salt and freshly ground pepper to taste
5
Preheat a grill to medium and lightly toast the slices of baguette on one side. Flip over and add the mozzarella slices. Cook for a couple of minutes or until the cheese is golden
6
Meanwhile, place the pan of soup back over a medium heat to warm though
7
To serve, divide the hot soup between four bowls, top with the mozzarella toasts and drizzle with pesto
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