

Tomato soup with soy crisps
A warm and creamy tomato soup, filled with the sweetness of roasted tomatoes and a delicious, crunchy twist from soy-coated almonds. A simple yet irresistible dish that warms both body and soul.
Preparation
Step 1

1 kg tomatoes, preferably a mix of varieties – 2 red onions – 2 cloves garlic – 1 tsp thyme – 1 tsp oregano – Olive oil
Preheat the oven to 200°C (conventional oven).
Cut the tomatoes in half, split the garlic cloves, remove the skins from the onions, and cut them into quarters. Place them on a baking tray or in an ovenproof dish.
Sprinkle with the spices, a pinch of salt, and a little olive oil.
Roast for about 20 minutes, until the onions and tomatoes are soft.
Step 2

200 ml red lentils (uncooked weight)
Cook the lentils until they are tender.
Step 3
100 g almonds – 3 tbsp Kikkoman Naturally Brewed Soy Sauce
Meanwhile, prepare the soy almonds: Add soy sauce to a pan and gently heat it up. Add the almonds and cook them on low heat, stirring regularly for about 10 minutes, until the almonds have absorbed the soy sauce. Let them dry on a piece of kitchen paper and chop them coarsely.
Step 4
100 g almonds
Blend everything from the oven with the cooked lentils until you get a creamy soup. Pour the soup into a pot and add the coconut milk. Bring the soup to a boil.
Serve with the soy almonds on top, and add rice, noodles, or pasta on the side.
Recipe-ID: 1426
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