Tomato and Almond Soup
This soup recipe has such a great earthy taste to it – so comforting during cooler weather
- Makes : 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 30 mins
1 tsp (5 ml) olive oil
1 Tbsp (15 ml) garlic, crushed
100 g ground almonds
8 large tomatoes, blanched, peeled and chopped
1 Tbsp (15 ml) tomato puree
1 x 410 g tin of whole peeled tomatoes
1 Tbsp (15 ml) smoked paprika
1 tsp (5 ml) dried basil
½ C (125 ml) cream
salt and pepper
¼ C (60 ml) flaked almonds, toasted
4 slices of Parma ham
handful of basil leaves
Heat the oil in a large saucepan over medium heat. Add the onion, garlic and ground almonds. Sauté for 10 minutes. Add the blanched chopped tomatoes, tomato puree, tinned tomatoes, honey, paprika and dried basil.
Cover with a lid and simmer for 20 minutes. Add the cream and use a hand blender to puree until smooth. Season with salt and pepper.
Ladle the soup into 4 serving bowls. Add a dollop of sour cream to each bowl, scatter toasted almonds on top, add a slice of Parma ham and a few basil leaves.
Tip: If you have a bit of extra time, roast the tomatoes for 30 minutes at 180 °C before adding to the soup. They become much sweeter and add a richer flavour.