← All recipes

🍽️ Roasted Tomato Mussel Soup with Taco Crunch

325 kcal · 30 min · 4 servings

Ingredients

• 800 g tomatoes (10 tomatoes)
• 150 g onions (3 onions)
• 3 garlic cloves
• 2 tbsp olive oil
• 2 tbsp chili powder (preferably Mexican)
• 2 tbsp cumin
• 1200 ml poultry broth
• 800 g Venus clams
• 175 ml white wine (or fish broth)
• 0.5 bunch spring onions
• 125 g yogurt (3.5% fat)
• salt
• 1 lime
• 5 taco shells
• pepper

Instructions

1. 1. Cut out the hard stem ends of the tomatoes in a wedge shape.
2. 2. Halve the tomatoes and remove the seeds.
3. 3. Place the tomatoes on a rack under the preheated grill.
4. 4. Roast the tomatoes until their skin turns black.
5. 5. Let the tomatoes cool down for a short time.
6. 6. Peel the cooled skin off the tomatoes.
7. 7. Peel the onions and garlic.
8. 8. Finely chop the onions and garlic.
9. 9. Heat 1 tablespoon of oil in a pot.
10. 10. Sauté the onions and garlic over medium heat until translucent, but not brown.
11. 11. Add the peeled tomatoes, chili powder, and cumin to the pot.
12. 12. Sauté the spices briefly.
13. 13. Pour in the poultry broth.
14. 14. Let the soup simmer for 30 minutes over medium heat.
15. 15. Wash the mussels thoroughly.
16. 16. Let the mussels drain.
17. 17. Discard any mussels that are already open.
18. 18. Heat the remaining oil in a separate pot.
19. 19. Sear the mussels briefly.
20. 20. Pour in the wine.
21. 21. Steam the mussels covered for 3 to 4 minutes.
22. 22. Remove any mussels that have not opened after steaming.
23. 23. Lift the cooked mussels out of the broth with a slotted spoon.
24. 24. Strain the mussel broth through a fine sieve directly into the tomato soup.
25. 25. Wash the spring onions.
26. 26. Trim the spring onions.
27. 27. Slice the spring onions into thin rings.
28. 28. Stir the yogurt smooth with a pinch of salt.
29. 29. Halve the lime.
30. 30. Squeeze the juice from the lime.
31. 31. Crush the taco shells in a freezer bag.
32. 32. Add the taco shell pieces to the soup.
33. 33. Cook the tacos in the soup for 4 minutes.
34. 34. Puree the soup until smooth.
35. 35. Season the soup with salt and pepper.
36. 36. Stir 2 tablespoons of lime juice into the soup.
37. 37. Warm the mussels briefly in the finished soup.
38. 38. Sprinkle the soup with the spring onion rings.
39. 39. Serve the soup with the seasoned yogurt.

Nutrition per serving

• kcal: 325
• Protein: 10 g · Fett/Fat: 19 g · Carbs: 24 g