Tomato Soup with Italian Vegetables
with homemade cheese straws, crème fraîche & basil crème
Crème fraîche is a great addition to a variety of dishes ranging from soups to desserts; unlike sour cream, it's noticeably richer and less sour, so it won't overpower the other flavours in your meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ roll(s)
Puff pastry
(Contains: Melk (inclusief lactose), May contain traces of allergens, Tarwe)
10 g
Grated Gouda
(Contains: Melk (inclusief lactose))
⅓ sachet(s)
Dried thyme
½ piece
Garlic
½ sachet(s)
Sicilian-style herb mix
8 milliliters
Basil crème
25 g
Crème fraîche
(Contains: Melk (inclusief lactose))
1 piece
Bay leaf
½ pack
Chopped tomatoes with basil
½
Tomato paste
100 g
Mix of carrot, onion and celery
(Contains: Selderij)
2 piece
Tomato
Not included in your delivery
¼ tablespoon
Olive oil
⅓ piece
Low sodium vegetable stock cube
250 milliliters
Water
½ tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Pre-heat the oven to 200°C (see Tip). Crush or mince the garlic. Chop the tomato into cubes.
Tip: keep the puff pastry in the fridge until you are ready to use it, so as to ensure it doesn't stick together.
Cut the puff pastry in half. Spread the cheese and thyme over one half and season with salt and pepper. Place the other half on top, press together carefully, then cut downwards into long strips of around 2cm width. Hold one of the strips at both ends and carefully twist one end several times so as to make a cheese straw. Repeat this for the rest of the strips, then transfer to a parchment-lined baking sheet and bake for 13 - 15 minutes.
Heat a light drizzle of olive oil in a soup pot over medium-high heat. Fry the garlic for 1 minute, then add the vegetable mix and tomato paste and fry for 2 minutes. Add the fresh tomato cubes and chopped tomatoes and fry for another 1 - 2 minutes. Add the honey and the water, then crumble in the stock cube (see pantry for amounts) (see TIp).
Health tip: If you're watching your salt intake, omit the stock cube.
Finally, add the bay leaf and Sicilian herbs, mix well and then allow the soup to simmer gently for 15 - 20 minutes over low heat. Remove the bay leaf from the soup, then taste and season with salt and pepper as needed. Add some more water if the sauce is too thick for your liking.
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!
Take the soup off the heat and serve in bowls or deep plates. Garnish with the basil crème and the crème fraîche.
Serve the tomato soup with the cheese straws alongside (see Tip).
Tip: are you watching your calorie intake? Serve half of the cheese straws and keep the rest for tomorrow.
