VEGAN TOMATO SOUP WITH TOMAMI #1
#1
soup
easy
Laura Lemm-Wisnewski
Ingredients for 4 persons
- 1 kg ripe tomatoes
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 carrot, roughly chopped
- 1 stalk of celery, roughly chopped
- 2 tbsp olive oil
- 500 ml vegetable stock
- 2 TBSP TOMAMI #1
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Optional: Vegetable cream for extra creaminess
Preparation
To prepare the vegan tomato soup with TOMAMI #1, start by scoring the tomatoes crosswise and blanching them briefly in boiling water to remove the skin easily.
Then roughly dice the tomatoes.
Heat the olive oil in a large pan and fry the finely chopped onion, garlic and roughly chopped carrots and celery stalks until soft. Then add the diced tomatoes and fry briefly. Pour the vegetable stock into the pan and simmer over a medium heat for about 20 minutes until the vegetables are soft.
Then puree the soup with a hand blender or in a blender until smooth. Once the soup is back in the pan, stir in TOMAMI #1 and season to taste with salt and pepper. For extra creaminess, you can add a little plant-based cream if you like.
