Crispy croutons belong to a fruity tomato soup. However, these are often made from white bread and baked with a lot of fat. Not so with our roasted tomato soup. Instead of conventional croutons, we use crunchy protein croutons. An additional protein boost comes from adding our creamy, unsweetened protein powder More Protein Cream. You can find out what else you need and how to prepare the soup in the blog post. 🍅
1. Ingredients (2 servings)
For the tomato soup:
- 400 g tinned tomatoes, chopped
- 2 shallots, diced
- 1 tbsp olive oil
- 1 tbsp Parmesan, freshly grated
- Pepper
- Basil
- 2 tbsp tomato paste
- 4 tbsp ajvar, spicy
- More Spices
- 1 tbsp pumpkin seed oil
- 25 g More Protein Cream
- 200 ml milk
- 200 ml water
For the protein croutons:
- 50 g tofu
- Chunky Flavour
- 2 KCAL Oil Spray (Butter)
- Light Gourmet Sauce, e.g. Teriyaki
Optional toppings:
- Dash of light cream
- Sunflower, pine, or pumpkin seeds
- Cherry tomatoes
- Pumpkin seed oil
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2. Preparation
- Place the vegetables with olive oil, Parmesan & spices in an ovenproof dish and cook in the oven for 45 minutes at 200°C (cover with aluminum foil after 20 minutes).
- Then put in a blender with the remaining ingredients and roughly puree, so that some pieces remain.
- Mix More Protein Cream with 200 ml milk and add to the slightly cooled soup.
- Cut the tofu into small cubes, fry until golden brown with the oil spray and marinate with the Light Sauce.
- Garnish the soup with the tofu and toppings and enjoy warm.
3. Nutritional value comparison
