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Creamy tomato soup with crispy chickpea topping
This creamy tomato soup is easy in the making. And just perfect for lunch or dinner. Its vegan.
Course
Soup
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
3
servings
Author
Klaraslife
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.