Tomato Mozzarella soup with basil


2 meals

Nutritional values per serving

Calories 447 kcal

Carbohydrates 32.6 g

Protein 32.7 g

Fat 18.5 g

400 g  (2) ripe tomatoes, diced

10 g of garlic (1 piece) chopped

10 ml olive oil (½ Tbsp.)

1 g (½) small chili, deseeded and thinly sliced

40 g onions diced

1 g chopped thyme and 

1 g chopped rosemary (½ tsp.)

50 g green celery stalk cut in 1 cm slices

10 g tomato paste

200 ml vegetable broth (1½ Maggi vegetable broth cubes)

150 ml water

150 ml  milk(1.5% fat)

50   ml low-fat  cream (10%)           

90 g MERITENE Mobilis Neutral

60 g mozzarella in 1 cm cubes

5   g freshly chopped basil (½ Tbsp.)             

2 g salt


Pour the olive oil into the pot and sauté the garlic, chili and onion till golden. Add the tomatoes, herbs (thyme and rosemary) and celery and sauté for another 5 minutes. Add the tomato paste and add all the liquids (except the cream); reduce by half. Blend the soup, season with salt and finish with mozzarella and half the basil. Whisk the MERITENE Mobilis Neutral and cream till smooth and add to the soup. Garnish with chopped basil.