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This creamy tomato soup is my absolutely favorite. The balance between sour and sweet is just perfect. Sometimes I have a problem with sour dishes. But this tomato soup is so cream, fruity and the crunchy toppings fits perfectly too.
This soup is:
- creamy
- fruity
- easy in the making
- vegan
- flavorful
Creamy tomato soup
1 onion chopped
1 garlic clove chopped
1 large carrot diced
½ chili
2 cans of tomatoes a 400 ml
1 tablespoon tomato paste
500 ml vegetable stock + more
1 Bay leaf
¼ teaspoon smoked paprika powder
Salt pepper
Basil oil:
1 handful of basil
salt
80 ml of olive oil
150 g of chickpeas
also
Almond flakes roasted
Soy cream half whipped
Fry the onion and garlic in olive oil.
Add the carrots and chilli and fry for 5 minutes.
Add the tomato paste and fry for 5 minutes, stirring constantly.
Stir in tomatoes, vegetable stock, bay leaf and paprika and simmer for 30 minutes.
Mix basil with salt and oil.
Mix the chickpeas with a little oil, salt and smoked paprika and bake for 15-20 minutes at 180 ° C.
Remove the bay leaf and finely puree the soup in the mixer or with the hand blender.
Session and add some broth if necessary.
Arrange in small bowls and decorate with basil oil, roasted chickpeas, almonds and soy cream.
If you try this creamy tomato soup or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Creamy tomato soup with crispy chickpea topping
Ingredients
- 1 onion chopped
- 1 garlic clove chopped
- 1 large carrot diced
- ½ chili
- 2 cans of tomatoes a 400 ml
- 1 tablespoon tomato paste
- 500 ml vegetable stock + more
- 1 Bay leaf
- ¼ teaspoon smoked paprika powder
- Salt pepper
- Basil oil:
- 1 handful of basil
- salt
- 80 ml of olive oil
- 150 g of chickpeas
- ect.
- Almond flakes roasted
- Soy cream half whipped
Instructions
- Fry the onion and garlic in olive oil.
- Add the carrots and chilli and fry for 5 minutes.
- Add the tomato paste and fry for 5 minutes, stirring constantly.
- Stir in tomatoes, vegetable stock, bay leaf and paprika and simmer for 30 minutes.
- Mix basil with salt and oil.
- Mix the chickpeas with a little oil, salt and smoked paprika and bake for 15-20 minutes at 180 ° C.
- Remove the bay leaf and finely puree the soup in the mixer or with the hand blender.
- Session and add some broth if necessary.
- Arrange in small bowls and decorate with basil oil, roasted chickpeas, almonds and soy cream.
I use this smoked paprika spice *HERE
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Nisha / @rainbowplantlife
This soup is so beautiful, Kathrin! I love topping soups with crispy baked chickpeas, such an nice texture contrast. Love how you styled the soups!
Klaraslife
Nisha you are the sweetest. Thank you so much for your words and support. Hugs