Preparation Notes: Plus resting
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- 1 Tbsp. olive oil, plus extra to drizzle
- 1 onion, chopped
- 1 carrot, chopped
- 2 celery sticks, trimmed and chopped
- 1 tsp. mild chilli powder
- 2 x 400 g tins chopped tomatoes
- 800 ml (1 1/3 pint) vegetable stock
- 1 tsp. granulated sugar
- 250 g (9oz) strong white bread flour, plus extra to dust
- 1/2 tsp fast-action dried yeast
- 1 tsp. mixed dried herbs
- 125 g (4oz) ball of mozzarella, chopped
- Balsamic vinegar, to drizzle
- Step 1
Heat the oil in a large pan over a medium heat and fry the onion, carrot and celery for 8-10min until beginning to soften. Stir in the chilli powder, fry for 1min more, then add the tomatoes, stock and half the sugar. Bring to the boil, then simmer for 20min until the vegetables are tender.
- Step 2
Meanwhile, put the flour in a bowl and stir in ½tsp salt, the yeast, dried herbs and remaining sugar. Stir in 175ml (6fl oz) warm water to make a smooth dough. Tip out on to a floured surface and knead for about 5min, until the dough feels smooth and elastic. Put dough back into bowl, cover and rest for 15min.
- Step 3
Whiz the soup in a blender until smooth (do this in batches if necessary). Add a little boiling water to thin, if needed. Return to the pan, check the seasoning and set aside to reheat later.
- Step 4
Divide the dough into four equal balls. Flour the work surface and roll out each ball to make a rough 15cm (6in) circle. Heat a large non-stick frying pan over a high heat. Shake off any excess flour and cook each flatbread (in batches) for 5min, turning halfway through the cooking time.
- Step 5
Reheat the soup, if necessary, and divide among four bowls, top with the mozzarella and drizzle over a little oil and balsamic vinegar. Serve with the warm flatbreads.
Get ahead
Make the soup (without garnish) and flatbreads up to a day ahead. Chill soup and store flatbreads wrapped in foil at room temperature. To serve, reheat soup in a pan and warm flatbreads in a preheated 180°C (160°C fan) mark 4 oven for 10min.
Per Serving:
- Calories: 377
- Fibre: 5 g
- Total carbs: 59 g
- Sugars: 12 g
- Total fat: 10 g
- Saturated fat: 5 g
- Protein: 16 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
