Vegan Tomato Soup with Rosemary
Vegan tomato soup with Rosemary - Super flavorful with spicy rosemary
Healthy, because
Even smarter
Nutritional values
In this smart tomato soup, we have optimized the topping. Instead of cream, which can contain unfavorable fatty acids, we have refined the soup classic with roasted tomatoes and rosemary.
With the vegan tomato soup, the immune system is supported in several ways: Essential mustard oils from celery fight pathogens and the vitamin C from tomatoes makes us all around fit. In addition, the lycopene contained in the tomatoes protects our body cells from damage by free radicals.
For a bit of crunch, sprinkle the finished soup with some coarsely chopped walnuts or pepitas which also provide healthy omega-3 fatty acids.
(Percentage of daily recommendation)
| Calorie | 124 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 30.7 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 867 mg | (22 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 28 ozs Tomatoes
- 1 red onion
- 2 garlic cloves
- 1 carrot
- 4 ozs Celery root
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- 20 ozs Vegetable broth
- 1 tsp sweet ground paprika
- 4 sprigs thyme
- 3 sprigs rosemary
- 4 ozs Cherry tomatoes
- 1 ½ tsps whole cane sugar
- salt
- peppers
- 2 Tbsps white balsamic vinegar
- cayenne pepper
Kitchen utensils
Preparation steps
Scald tomatoes with hot water, rinse, skin, quarter, core and dice. Push the seeds through a sieve and collect the tomato juice.
Peel and finely dice the onion, garlic, carrot and celery. Heat 1 tablespoon of oil in a pot. Sauté everything in it for 1-2 minutes over medium heat. Stir in tomato paste and fry briefly, then deglaze with tomato juice. Add tomatoes, vegetable stock and paprika powder.
Wash herbs, shake dry and add to soup except for 1 sprig of rosemary. Simmer everything over low heat for about 20 minutes, stirring occasionally.
Meanwhile, pluck needles from remaining rosemary sprig. Wash cherry tomatoes, pat dry, cut half of them in half. Heat remaining oil in a frying pan. Sauté all tomatoes briefly in it, sprinkle with 1 tsp sugar and caramelize lightly. Season with salt, pepper and half of the rosemary needles and set aside.
Remove the herbs from the soup. Finely puree soup and pass through a sieve. Bring to the boil again briefly and season to taste with remaining sugar, vinegar, salt and cayenne pepper.
Pour tomato soup into bowls and top with roasted tomatoes and remaining rosemary needles.
