Creamy Tomato Soup

Name: Creamy Tomato Soup with Tapenade Crostini
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 3 Piece of Garlic cloves; 1 Piece of Carrot; 2 Tbsp of Olive oil; 30 Grams of Tomato paste; 500 Grams of Cherry tomatoes; 400 Grams of Chopped tomatoes; 500 ML of Water; 1 Piece of Vegetable stock cube; 15 ML of White balsamic vinegar; 10 Grams of Brown sugar; 10 ML of Soy sauce; 15 Grams of Fresh basil; 100 ML of Soy cream; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 Grams of Fresh basil; 1 Piece of Ciabatta; 2 Tbsp of Olive oil; 80 Grams of Kalamata olives; 20 Grams of Capers; 1 Tsp of Black pepper; 1 Piece of Lemon

with Tapenade Crostini

You'll never want to go tinned again!

395 Reviews

Cals 592 · Prot 18 · Carbs 87 · Fat 21

Vegan

30 min

Creamy Tomato Soup with Tapenade Crostini

You'll never want to go tinned again!

395 Reviews

Cals 592 · Prot 18 · Carbs 87 · Fat 21

Vegan

Ingredients

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 15*

1 Piece

White balsamic vinegar 14*

15 ML

Brown sugar

10 Grams

Soy sauce 9*10*11*

10 ML

Fresh basil

15 Grams

Soy cream 9*

100 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

*15 Celery, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2481 / 592
Fats (g)	20.5
of which saturated (g)	3.5
Carbohydrates (g)	87
of which sugars (g)	34.3
Fibers (g)	17.1
Proteins (g)	17.7
Salt (g)	3.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

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.

5 Blitz tapanade

Meanwhile, peel the last garlic clove. Place the Kalamata olives, capers, olive oil and pepper into a food processor. Add 1 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.

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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