Creamy Tomato Soup

with Tapenade Crostini
You'll never want to go tinned again!
1,487 Reviews
Cals 514 · Prot 20 · Carbs 85 · Fat 14
Vegan
Calorie smart
Try Hello Chef Now
30 min
Creamy Tomato Soup with Tapenade Crostini
You'll never want to go tinned again!
1,487 Reviews
Cals 514 · Prot 20 · Carbs 85 · Fat 14
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Red onion
1 Piece
Garlic cloves
3 Piece
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 14*
15 ML
Soy sauce 9*
10 ML
Dried basil
2 Grams
Soy milk 9*
125 ML
Salt
1 Tsp
Black pepper
0.5 Tsp
Fresh basil
15 Grams
Crostinis
Ciabatta 10*11*
1 Piece
Olive oil
2 Tbsp
Kalamata olives
80 Grams
Capers
20 Grams
Black pepper
0.5 Tsp
Lemon
1 Piece

Allergens

*14 Sulphur Dioxide, *9 Soya, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

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

2 Fry

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.
Simmer

3 Simmer

Add the cherry tomatoes, chopped tomatoes, measured water, vegetable stock cube, white balsamic vinegar, soy sauce and dried basil to the pan. Cover and simmer for 25 min.
Bake crostinis

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.
Blitz tapanade

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 mince it directly into the food processor. Blitz until almost smooth. This is your tapenade.
Tip! Not into olives? Top the crostini with cheese instead of tapenade and grill them for 2-3 min under the broiler.
Serve

6 Serve

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