Savanna Rhythm Tomato Soup Inspired By Timon
with cheese croutons- Melk (inclusief lactose)
- Soja
- Tarwe
- Gerst
- Gluten
- Haver
- Rogge
- Sesamzaad
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- May contain traces of allergens
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.
Ingredients
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
Utensils
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.
