This Creamy Tomato Soup is made in 20 minutes with tomatoes, and carrots and flavored with basil, garlic, and coconut cream. Dip some toasted bread in it and you’re good to go!
Ingredients
1
onion, chopped
1
carrot, peeled and chopped
3
cloves of garlic, finely chopped
6
fresh whole tomatoes (or 2 cans of diced tomatoes)
2 tbsp
tomato puree
700 ml
vegetable stock
20 g
fresh basil
optional:
coconut or oat cream
3 tbsp
pumpkin seeds
to serve:
bread or toast
How to make
1
Heat a large pan over medium-high heat. Add some olive oil, sliced onions, carrots and salt.
2
Add the chopped garlic, tomato puree, fresh tomatoes, pepper and vegetable stock to the pan and stir.
3
Turn up the heat to medium-high and bring the soup to a boil. Once the soup boils, remove from heat.
4
Add fresh basil, pepper and salt to the soup.
5
Mash to the desired smooth consistency. Taste and if desired, add more herbs to the soup like salt, pepper and extra basil. Divide the soup among bowls, garnish with some coconut or oat cream, add pumpkin seeds and serve with toasted bread.
calories: 134 (7%)
fat: 4g (5%)
saturates: 1g (5%)
sugars: 4g (8%)
salt: 66mg (11%)
protein: 5g (9%)
carbs: 17g (34%)
fibre: 3g (10%)
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