Tomato Soup with Canned Tomatoes
This tomato soup is made in no time and, thanks to the canned tomatoes, it can be enjoyed all year round. Shrimp, meatballs or shrimp-corn nuggets are recommended as a protein side dish, while toasted whole wheat bread is a must to serve on side of this soup.
Kochutensilien
- 1 medium-sized saucepan
Zutaten
- 1 shallot
- 2 cloves of garlic
- 1 teaspoon olive oil
- 1 pinch salt or a homemade Italian seasoned salt **
- 1 teaspoon coconut blossum sugar or brown sugar
- 400 g strained tomatoes *** (~14 oz)
- 6 tablespoon coconut milk fat-reduced
- 3 springs fresh thyme or 1 teaspoon of dried thyme
- ½ teaspoon oregano
- pepper freshly cracked
- 30 g cream cheese (fat-reduced)
Anleitungen
- Peel and finely dice the shallots and garlic cloves. Heat the oil in a saucepan and sauté both over medium-high heat with a bit of salt until translucent.
- Add the sugar and let it caramelize briefly. Reduce heat and add the strained tomatoes and coconut milk. Let it simmer gently for about three minutes
- Stir in the spices, herbs and the cream cheese and let the soup simmer gently over low heat for another two to three minutes, seasoning with salt and pepper to taste.
Notizen
*The quantities as given make two small servings that could be enjoyed as an appetizer or one serving that could be enjoyed as a main course with some proteins and carbs on the side. For more information check out the blog section “substitutions and serving suggestions”.
**You can find the recipe for my homemade seasoned salt over here.
***Instead, you can use peeled canned tomatoes or crushed tomatoes but make sure to blend them with an emergency blender before serving.
Nutritional values per serving (for two small appetizer servings without garnishes):
- calories: 164 kcal
- fat: 10 g
- carbohydrates: 11 g
- protein: 4 g
Nährwerte
Calories: 164kcal
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