Tomato Soup with Pesto and Mozzarella Toast Recipe
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...
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Cooking tools:
- Food processor
- Blender
- Saucepan
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Measuring spoon
- Wooden spoon
- Ladle
- Grater
- Mixing bowl
- Bread knife
- Pastry brush
- Serving bowl
Ingredients
- 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
- 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
- 4 slices of baguette
- 4 slices of buffalo mozzarella
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