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Tomato soup with pesto and mozzarella toast

Side dish



30 min

4 servings


1 tbsp of extra virgin olive oil
3 garlic cloves, crushed
800 g of CIRIO Chopped Tomatoes
70 ml of vincotto
750 ml of boiling water
Sea salt
Freshly ground black pepper

50 g of pine nuts, toasted and cooled
75 g of basil, leaves only
50 g of Parmesan, grated
2 garlic cloves, crushed
150 ml of extra virgin olive oil

4 slices of baguette
4 slices of buffalo mozzarella

  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.

Tomato soup with pesto and mozzarella toast
By Louise Robinson

Courtesy of Great British Chefs

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