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🍽️ Creamy Tomato Soup with Fresh Herbs

116 kcal · 30 min · 4 servings

Ingredients

• 1 kg vine tomatoes
• 1 onion
• 1 clove of garlic
• 1 carrot
• 100 g celeriac
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 600 ml vegetable broth
• 5 sprigs thyme
• 1 tsp paprika powder (sweet)
• 1 pinch sugar
• 1 tbsp white balsamic vinegar
• salt
• cayenne pepper
• 4 tsp crème légère
• thyme (for garnishing)

Instructions

1. 1. Pour boiling water over the tomatoes and let them sit for a moment. Immediately shock them in cold water to stop the cooking process. Peel off the skin and cut the tomatoes into quarters. Remove the seeds and dice the flesh into small cubes. Press the removed seeds through a fine sieve to catch any remaining juice.
2. 2. Peel the onion, garlic, carrot, and celery. Dice all four ingredients into very small cubes. Heat oil in a pot and sauté the vegetables for 1 to 2 minutes until they become translucent but not brown.
3. 3. Stir the tomato paste into the sautéed vegetables. Add half of the diced tomatoes, the collected tomato juice, and the broth to the pot. Add the thyme and paprika powder.
4. 4. Let the soup simmer on low heat for about 20 minutes, stirring occasionally. Remove the thyme sprigs from the soup afterwards. Puree the soup finely with a hand blender and then pass it through a sieve to achieve a smooth consistency.
5. 5. Bring the pureed soup back to a boil. Add the remaining diced tomatoes. Simmer the soup further until it reaches the desired thickness, or add more broth if you prefer a thinner consistency.
6. 6. Finally, season the soup to taste with sugar, balsamic vinegar, salt, and cayenne pepper.
7. 7. Ladle the hot soup onto plates. Garnish with crème légère and fresh thyme leaves before serving.

Nutrition per serving

• kcal: 116
• Protein: 4 g · Fett/Fat: 5 g · Carbs: 12 g