Ready in 20 min

Serves 4

3 can of peeled tomatoes

2 tbsp. tomato paste

1 L powerful vegetable bouillon

5 dl already boiled of macaroni

1 tsp. salt

1 tsp. sucker

1 tbsp. vinegar

1 ciabatta baguette bread

2 tbsp. vegan green pesto

150 g Emborg Mozzarella-style slices

Warm canned tomato with tomato purée and powerful vegetable bouillon.

Blend soup and add already boiled of macaroni and Season with salt, sucker and vinegar.

Toss in freshly chopped parsley.

Cut the ciabatta baguette bread by the length and butter with pesto, then add Emborg Mozzarella-style slices and grill in the oven.

Serve tomato soup with ciabatta baguette top with more pesto.

Vegan Tomato Soup

with grilled bread with Mozzarella-style slices