Tomato soup + rolls with mozzarella and pesto.

-Cherry tomatoes – 300 g
-Small onion
-Red bell pepper
-Garlic – 3 cloves
-Olive oil – 2 tablespoons
-The broth (chicken or vegetable) – 1.25 cups
-Flakes of red pepper – 1 tsp
-Salt and pepper – to taste
-Tortillas (thin Won-Ton) or puff pastry – 18 pcs
-Pesto – 2-3 tablespoons
-Mozzarella sticks in – 9 pcs

Heat the oven to 200 degrees. Finely chop the onion and pepper and cubes with tomatoes and garlic, lay on a baking sheet. Season with salt and pepper and drizzle with olive oil. Toss the vegetables by hand. Bake for 30-45 minutes. At this time, prepare the rolls with mozzarella and pesto.

Take 2 tortillas and one of them lubricate pesto, put the stick in the middle of the mozzarella. Twist. Wrap a second tortilla. Put all the rolls on a baking sheet, greased with butter and bake for about 10 minutes at 230 degrees. Turn to the other side and bake additional 5-10 minutes until brown. Keep off the oven until the soup is ready.

Vegetables, remove from the oven. Remove the garlic, squeeze the juice roasted garlic broth and discard the skin. The broth to a boil, put the vegetables in the soup, red pepper flakes, add the spices. Hand blenders turn mass into a puree. Serve with warm rolls.

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