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🍽️ Creamy Tomato and Coriander Soup

235 kcal · 30 min · 4 servings

Ingredients

• 500 g tomatoes
• 1 handful coriander leaves
• 2 onions
• 3 garlic cloves
• 4 tbsp olive oil
• 800 ml pureed tomatoes (2 cans)
• salt
• pepper (from the mill)
• 1 pinch cumin (ground)
• 1 pinch coriander (ground)
• 100 ml whipping cream

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Remove the tough stem ends from the tomatoes.
3. 3. Dip the tomatoes into boiling water for about 30 seconds.
4. 4. Rinse the tomatoes immediately under cold water.
5. 5. Peel the skin off the tomatoes.
6. 6. Finely chop the tomato flesh.
7. 7. Wash the fresh coriander.
8. 8. Shake the coriander dry.
9. 9. Chop the coriander leaves finely.
10. 10. Peel the onions.
11. 11. Peel the garlic.
12. 12. Cut the onions into small cubes.
13. 13. Cut the garlic into small cubes.
14. 14. Heat the olive oil in a pot.
15. 15. Sauté the onions and garlic in the oil.
16. 16. Sauté the onions and garlic until they are soft and translucent.
17. 17. Add the chopped tomatoes to the pot.
18. 18. Add the pureed tomatoes to the pot.
19. 19. Bring the tomato mixture to a boil.
20. 20. Let the soup simmer for about 10 minutes over low heat.
21. 21. Season the soup with salt.
22. 22. Season the soup with pepper.
23. 23. Season the soup with cumin.
24. 24. Season the soup with ground coriander.
25. 25. Puree the soup with a hand blender.
26. 26. Puree the soup until it is smooth.
27. 27. Stir the cream into the soup.
28. 28. Let the soup with cream simmer for another 5 minutes.
29. 29. Divide the soup among small bowls.
30. 30. Garnish the soup with the fresh coriander leaves.

Nutrition per serving

• kcal: 235
• Protein: 4 g · Fett/Fat: 19 g · Carbs: 12 g