Tomato and carrot soup with pine nuts, croutons and basil

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
5 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 Onion
  • 2 Garlic cloves
  • 400 g Tomatoes
  • 4 TABLESPOONS Olive oil
  • 400 g Carrots
  • 400 ml Vegetable broth
  • 2-3 TABLESPOONS Tomato paste
  • 2 discs Toast
  • 2 TEASPOONS Pine nuts
  • 6 Stem(s) Basil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Rose peppers

Directions

  1. 1

    Peel onion and garlic and cut into fine cubes. Wash and clean the tomatoes and cut them into large pieces. Heat 2 tablespoons of oil in a saucepan. Fry the onion and garlic in it.

  2. 2

    Add the tomatoes and simmer for about 5 minutes. In the meantime peel, wash and cut carrots into pieces. Add stock, carrots and tomato paste to the tomatoes and simmer for about 15 minutes. Dice bread.

  3. 3

    Roast the pine nuts in a pan without fat until golden brown, take them out. Heat 2 tablespoons of oil in the pan and fry the bread cubes. Take out and drain on kitchen paper. Wash the basil, dab dry and pluck from the stalks.

  4. 4

    Cut basil into fine strips and add to the soup. Puree with a blender. Season to taste with salt, pepper and paprika. Arrange the soup in bowls. Sprinkle with croutons and pine nuts and garnish with basil.

Nutrition Facts

KCAL
200 kcal
CARBS
16 g
FATS
13 g
PROTEINS
3 g