TOMATO SOUP RECIPE AND FLATBREAD

by The White Chestnut August 25, 2019 0 comment
TOMATO SOUP RECIPE AND FLATBREAD

TOMATO SOUP RECIPE AND FLATBREAD

Hi guys! I hope you are having a great Sunday!

Today I am sharing with you a delicious homemade tomato soup recipe and also how to make flatbread in an easy way, so excited!

I have to say this delicious tomato soup was an accident as I was trying to make tomato hummus lol, but accidentally the tomatoes had a lot of juice so I just ended making tomato soup, but it is so delicious and tasty!

The tomato soup is savory, creamy,  really tasty and easy to prepare, I like my recipes to be easy and delicious, I hate to make recipes that take ages to prepare and then just eat them in 5 minutes.

I really love to make homemade soup, it feels amazing, really comforting and so nourishing.

I will share also how to make a savory flatbread, it is quite easy but it makes a huge difference from the one that you can buy in the store, the flatbread is just fluffy, warm and you can taste the freshness from the homemade hand.

Flatbread is definitely the perfect match for the homemade tomato soup, I love to dip the flatbread into the soup, I can´t image my soups without bread, so yummy!

The mushrooms just add a nice and delicious texture to the soup, I also love to add different nuts to my soups and yogurt, to add even more texture and contrast of flavours.

The flatbread is super delicious, so easy to make! It would work amazingly with any soup.


INGREDIENTS


ingredients for the soup:

2 tomatoes

olive oil

a tsp Italian spices

2 cups boiled white beans

2 tbsp tahini

juice of 1/2 lemon

a cups of mushrooms

a garlic clove

a pinch of chili flakes

a tbsp pumpkin seeds

1/2 cup vegan unsweetened yogurt

fresh thyme

for the flatbread:

250g flour

1/2 cup warm water

a tsp baking powder

a pinch of salt

a tsp Italian Spices

2 tbsp olive oil


preparation time: 30 minutes

total time: 1 hour

serving size: 2 serves


METHOD

We are going to start by making the flatbread pizza! in a large bowl mix all the ingredients listed for the flatbread. The consistency should be almost like a pizza base dough.

Leave the dough in a bowl and cover the bowl with a dishtowel in a warm place for 30 minutes, it will alow it to increase the size and also to get that fluffly and yummy finish.

After the 30 minutes, start by taking a tablespoon of the dough, make a bowl with all the dough.

Spread some flour in a clean surface, knead each ball and cook them in the pan one minute for each side until golden.

Preheat the oven to 170ºC.

We are going to make soup! Cut the tomatoes in halves, sprinkle some olive oil and cook them at 200ºC until soft.

In a blender, add the roasted tomatoes, beans, a cup of water, tahini and lemon juice until you get a creamy texture, keep in aside.

To make the mushrooms, in a medium-size pan, add a teaspoon of olive oil, add the chopped garlic clove, once golden add the mushrooms and cook at medium temperature until golden.

To serve, add some yogurt, olive oil, pumpkin seeds, chili flakes, fresh thyme, and Italian spices.

LEFTOVERS?

You can keep the tomato soup in the fridge in an airtight container, and you can keep the flatbreads in a bowl covered with a dishtowel in a dry place, it will stay fresh for 3 days.

IF YOU LOVE THIS RECIPE

I am sure you will love veggie soup with beans or butternut squash soup recipe

Did you make this recipe?

Please let me know how if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

 

You may also like

Leave a Reply