Savanna Rhythm Tomato Soup Inspired By Timon

Name: Savanna Rhythm Tomato Soup Inspired By Timon with cheese croutons
Total time: 25 min
Yield: 2
Cuisine: Dutch
Ingredients: 3 piece Garlic; 4 piece Tomato; 2 teaspoon Ground paprika; 250 g Red cherry tomatoes; ½ sachet(s) Dried oregano; 50 g Organic sour cream; 50 g Sundried tomatoes; 1 piece Wholegrain ciabatta; 1 sachet(s) Sicilian-style herb mix; 40 g Grated Italian cheese; 1 piece Carrot; 600 milliliters Low sodium vegetable stock; 3 tablespoon Olive oil; 1 tablespoon Honey [or plant-based alternative]; to taste Salt and pepper

with cheese croutons

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Are you a fan of tomatoes? This soup contains no less than 3 varieties! The mix of regular tomatoes, cherry tomatoes and semi-dried tomatoes gives this classic an extra intense flavour.

Tags:

Calorie Smart

•Veggie

•Extra Veggies

•Family

•-30% carbs

Allergens:

Melk (inclusief lactose)

•Soja

•Tarwe

•Gerst

•Gluten

•Haver

•Rogge

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1.5 piece

Garlic

2 piece

Tomato

1 teaspoon

Ground paprika

125 g

Red cherry tomatoes

¼ sachet(s)

Dried oregano

25 g

Organic sour cream

(Contains: Melk (inclusief lactose))

30 g

Sundried tomatoes

½ piece

Wholegrain ciabatta

(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten)

½ sachet(s)

Sicilian-style herb mix

20 g

Grated Italian cheese

(Contains: Melk (inclusief lactose))

½ piece

Carrot

Not included in your delivery

300 milliliters

Low sodium vegetable stock

1.5 tablespoon

Olive oil

½ tablespoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2265 kJ

Calories541 kcal

Fat32.1 g

Saturated Fat9.5 g

Carbohydrate42.2 g

Sugar22.9 g

Dietary Fiber17.1 g

Protein16.3 g

Cholesterol15 mg

Salt2.5 g

Trans Fat0.1 g

Potassium1146.1 mg

Calcium69.8 mg

Iron1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Soup pan with lid

•Bowl

•Baking Sheet with Baking Paper

•Stick Blender

Cooking Steps

Preheat the oven to 200°C.
Prepare the stock.
Crush or mince the garlic. Slice the carrot into thin crescents.
Dice the tomato and roughly chop the sundried tomatoes.

Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!

Heat a generous drizzle of olive oil in a soup pot over medium-high heat. Fry the garlic with the paprika and Sicilian-style herbs for 1 minute.
Add the carrot, tomato, cherry tomatoes and sundried tomatoes, then fry for 2 - 3 minutes.
Add the stock and bring to the boil, then lower the heat and cook for 10 - 12 minutes, covered.

Meanwhile, dice the bread into 1cm cubes and transfer to a bowl.
Add the oregano and drizzle with olive oil, then toss well to combine.
Transfer to a parchment-lined baking sheet and scatter over the cheese.
Bake in the oven for 8 - 10 minutes or until done.

Add the honey to the soup, then process with an immersion blender until smooth. Season to taste with salt and pepper.
Serve the soup in bowls and garnish with the sour cream.
Top with the croutons and season generously with black pepper to finish.