Mozzarella Soup with Tomato and Coriander Pesto

Preparation Time:
30 mins
Baking Time:
10 people


  • 40 g Parsley 
  • 20 g Coriander leaves 
  • 20 g Anis oil 
  • 120 g Olive oil 
  • Salt 
  • Pine nuts, roasted 
  • Tomato cubes 
  • Tomato wedge, peeled and with the core removed
  • Coriander leaves


Making the Soup

Brown the tomato paste in a pan, quench it with the chicken stock and boil down. Add Oldenburger Whipping Cream, hazelnut oil and Oldenburger Mozzarella and whip with a hand blender.

Making the Pesto

Coarsely chop the parsley and coriander leaves, add the remaining ingredients and mix.

The Final Touch

Arrange the tomato cubes in a ring in the middle of a soup plate. Roast the tomato wedge with a blow torch and lean it against the tomato cubes. Use an egg ring or similar implement to apply grated mozzarella and scatter roasted pine nuts on top. Pour the foamed mozzarella soup around the centrepiece, dribble some coriander pesto on it and garnish with coriander leaves.

Tips from Chefs to Chefs

Cream makes for a richer, smoother soup. It mellows the taste and is also a good flavour enhancer.

Recommended Products

Oldenburger Whipping Cream 30% fat, UHT, 1kg
  • hot & cold application
  • heat- and acid-stable
  • high whipping volume
  • versatile use

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