Creamy Tomato Soup

with Tapanade Crostinis

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vegan
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Instructions

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1 Prep vegetables

Preheat oven to 200°C/180°C fan. Peel and chop the onion. Peel and finely chop the garlic (reserve one clove for the tapanade). Peel and finely chop the carrots.

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2 Fry soup base

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the onion and carrot and fry for 5 min. Add the garlic and tomato paste and cook for 1-2 min further.

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3 Simmer soup

Add the cherry tomatoes, chopped tomatoes, measured watervegetable stock cubeswhite balsamic vinegarsugar, soy sauce and dried basil to the pan. Cover and let simmer for 25 min. 

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4 Bake crostinis

Meanwhile, slice the ciabatta thinly. Place the bread slices on a baking tray. Drizzle generously with olive oil. Bake for 5-10 min until crispy and golden. 

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5 Blitz tapanade

Meanwhile, peel the last garlic clove. Place the Kalamata olives, capers, olive oil and pepper into a food processor. Add 1/1.5/2 Tbsp of lemon juice. Peel the garlic and crush it directly into the drum. Blitz until almost smooth. This is your tapanade. 

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6 Serve

After 25 min, add the soy cream to the soup and, using a hand-held blender, puree until smooth. Season with salt and pepper. Spread the crostinis with the tapanade. Garnish the soup with the fresh basil leaves and a drizzle of good olive oil. Serve the crostinis on the side. 

Tips for fussy eaters

Top the crostinis with cheese instead of tapanade and grill them for 2-3 min under the broiler.

Pro tip

Adding sugar to the soup enhances the tomatoes' natural sweetness.

You'll never want to go tinned again!

Cooking Time: 30 min

Equipment Required: Food processor, Blender

Cals 512 · Prot 17 · Carbs 78 · Fat 18

Dairy-Free

Ingredients

Number of people

Soup

Red onion 1 Piece
Garlic cloves 3 Pieces
Carrot 1 Piece
Olive oil 2 Tbsp
Tomato paste 30 Grams
Cherry tomatoes 500 Grams
Chopped tomatoes 400 Grams
Water 500 ML
Vegetable stock cube 1 Piece
White balsamic vinegar 15 ML
Brown sugar 10 Grams
Soy sauce 15 ML
Dried basil 2 Grams
Soy cream 100 ML
Salt 1 Tsp
Black pepper 1 Tsp
Fresh basil 15 Grams

Crostinis

Ciabatta 1 Piece
Olive oil 2 Tbsp
Pitted kalamata olives 80 Grams
Capers 20 Grams
Black pepper 1 Tsp
Lemon 1 Piece

You'll never want to go tinned again!

Cooking Time: 30 min

Equipment Required: Food processor, Blender

Cals 512 · Prot 17 · Carbs 78 · Fat 18

Dairy-Free

Instructions

photo

1 Prep vegetables

Preheat oven to 200°C/180°C fan. Peel and chop the onion. Peel and finely chop the garlic (reserve one clove for the tapanade). Peel and finely chop the carrots.

photo

2 Fry soup base

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the onion and carrot and fry for 5 min. Add the garlic and tomato paste and cook for 1-2 min further.

photo

3 Simmer soup

Add the cherry tomatoes, chopped tomatoes, measured watervegetable stock cubeswhite balsamic vinegarsugar, soy sauce and dried basil to the pan. Cover and let simmer for 25 min. 

photo

4 Bake crostinis

Meanwhile, slice the ciabatta thinly. Place the bread slices on a baking tray. Drizzle generously with olive oil. Bake for 5-10 min until crispy and golden. 

photo

5 Blitz tapanade

Meanwhile, peel the last garlic clove. Place the Kalamata olives, capers, olive oil and pepper into a food processor. Add 1/1.5/2 Tbsp of lemon juice. Peel the garlic and crush it directly into the drum. Blitz until almost smooth. This is your tapanade. 

photo

6 Serve

After 25 min, add the soy cream to the soup and, using a hand-held blender, puree until smooth. Season with salt and pepper. Spread the crostinis with the tapanade. Garnish the soup with the fresh basil leaves and a drizzle of good olive oil. Serve the crostinis on the side. 

Tips for fussy eaters

Top the crostinis with cheese instead of tapanade and grill them for 2-3 min under the broiler.

Pro tip

Adding sugar to the soup enhances the tomatoes' natural sweetness.

Ingredients

Number of people

Soup

Red onion 1 Piece
Garlic cloves 3 Pieces
Carrot 1 Piece
Olive oil 2 Tbsp
Tomato paste 30 Grams
Cherry tomatoes 500 Grams
Chopped tomatoes 400 Grams
Water 500 ML
Vegetable stock cube 1 Piece
White balsamic vinegar 15 ML
Brown sugar 10 Grams
Soy sauce 15 ML
Dried basil 2 Grams
Soy cream 100 ML
Salt 1 Tsp
Black pepper 1 Tsp
Fresh basil 15 Grams

Crostinis

Ciabatta 1 Piece
Olive oil 2 Tbsp
Pitted kalamata olives 80 Grams
Capers 20 Grams
Black pepper 1 Tsp
Lemon 1 Piece
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