Tomato soup with pesto and mozzarella toast

30 minutes


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


  • 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


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
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
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
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
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
Meanwhile, place the pan of soup back over a medium heat to warm though
To serve, divide the hot soup between four bowls, top with the mozzarella toasts and drizzle with pesto