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Fresh Tomato Soup with Wakame Seaweed

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Fresh Tomato Soup with Wakame Seaweed

The perfect fresh tomato soup with wakame seaweed recipe with a picture and simple step-by-step instructions.

  • 1 kg Tomatoes
  • 3 tsp Tomato paste
  • 2 Onions
  • 2 Garlic cloves
  • 10 g Wakame seaweed
  • 0,75 l Vegetable broth
  • Olive oil
  • Dried thyme (to taste)
  • 1 pinch Pepper
  • 1 pinch Fresh parsley
  1. Soak the wakame algae in water for about 15 minutes.
  2. In the meantime, peel the tomatoes. To do this, score the tomato crosswise and pour boiling water over it. Remove the tomato green beforehand. Peel and dice the tomatoes after about 10 minutes.
  3. Then press the garlic and dice the onions. Fry both in olive oil and after about 3 minutes add the tomato pieces.
  4. Add the vegetable stock with the spices (except for parsley) and cook for approx. 20 minutes at low temperature.
  5. Add the wakame seaweed and tomato paste and finely puree the soup with a hand blender.
  6. Season to taste with the spices and serve the soup with the fresh parsley.
Dinner
European
fresh tomato soup with wakame seaweed

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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