Tomato Soup: when the temperatures drop or when you simply prefer a hot meal at lunch, we have a fantastic, quick to make and healthy recipe for you: roasted tomato and thyme soup. It transports you to the Mediterranean, even on a rainy day!
Instead of potato and cream, Alver Vegan Protein powder is used to give the tomato soup a rich texture. Our Golden Chlorella (microalgae), Golden Bean (mung bean) and Golden Pea (pea) protein powders are taste- and odorless and can therefore easily be added to any of your favorite soups or sauces.
Apart from texture, our vegan powders also charge your dishes with a high protein content which satiates and keeps you feeling fuller for longer. For lunch or as a snack in between, this soup is perfect!
The recipe is for 4 servings and these are the ingredients you need to make Alver Vegan Protein tomato soup:
- 2kg ripe tomatoes, chopped in half
- 4 medium red onions, chopped in quarters
- 2 garlic cloves
- One handful of thyme
- 2 full teaspoons of Alver Golden Chlorella, Golden Bean or Golden Pea
- 2-2½ tbsp red wine vinegar
- 1L Vegetable stock
- 1 tbsp maple syrup (optional) depends on how ripe the tomatoes are)
- 1 chili finely chopped (optional)
- Salt & Pepper to taste
- Olive oil
- Basil to garnish (optional)
Preparation
Preheat the oven at 180°C. Place the tomatoes, onions, garlic and half of the thyme on a cooking tray. Drizzle with Olive oil and roast for 45 minutes or until soft. Tip for you: roasted thyme gives a lovely flavor but paired with fresh thyme you bring an extra dimension to the soup so keep some on the side. Then blend the roasted vegetables together with the Alver Vegan Protein, vinegar, chili, and remaining thyme. Season to taste. Add stock until the soup reaches the consistency you like. You might not need all of it!
And another tip: depending on the quality of your tomatoes, adding a little bit of maple syrup brings all the flavors together and makes the soup very morish. We got that tip from a chef who makes the loveliest tomato soups. Last step: serve with a drizzle of olive oil and fresh basil leaves. Et voila, bon appetit!
