Quick tomato soup

Based on 163 ratings
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Clarissa

Contributor

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
25 g onions
1 clove garlic
sun-dried tomatoes
1 tbsp olive oil
400 g canned crushed tomatoes
200 ml vegetable broth
1 tsp dried thyme
2 tbsp unsweetened soy yogurt
2 slices sourdough bread
salt
salt
pepper
pumpkin seed oil
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (small)
  • cooking spoon
  • immersion blender

Nutrition per serving

Cal
463
Protein
12 g
Fat
21 g
Carb
53 g
  • Step 1/3

    Chop onion and mince garlic. Cut sundried tomatoes into small pieces. Add olive oil to a small pot over medium heat, then add onion and garlic. Cook until fragrant, approx. 2 min.
    • 25 g onions
    • 1 clove garlic
    • sun-dried tomatoes
    • 1 tbsp olive oil
    • cutting board
    • knife
    • pot (small)
    • cooking spoon

    Chop onion and mince garlic. Cut sundried tomatoes into small pieces. Add olive oil to a small pot over medium heat, then add onion and garlic. Cook until fragrant, approx. 2 min.

  • Step 2/3

    Add chopped tomatoes, sundried tomatoes, vegetable broth, and thyme to pot. Simmer for approx. 15 min. Purée until smooth. Season with salt and pepper.
    • 400 g canned crushed tomatoes
    • 200 ml vegetable broth
    • 1 tsp dried thyme
    • salt
    • pepper
    • immersion blender

    Add chopped tomatoes, sundried tomatoes, vegetable broth, and thyme to pot. Simmer for approx. 15 min. Purée until smooth. Season with salt and pepper.

  • Step 3/3

    Transfer to a serving bowl and dollop with yogurt alternative. If you like, garnish with pumpkin seed oil. Serve with slices of whole wheat bread. Enjoy!
    • 2 tbsp unsweetened soy yogurt
    • 2 slices sourdough bread
    • pumpkin seed oil

    Transfer to a serving bowl and dollop with yogurt alternative. If you like, garnish with pumpkin seed oil. Serve with slices of whole wheat bread. Enjoy!

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