Tomato cream soup with a hint of roasted chestnuts

I have a few culinary favorites, without which I cant imagine autumn season. One of them are edible chestnuts. I love it in any form – whether in the food, baked in the oven, or even in the form of flour 🙂

  • 1 teaspoon olive oil
  • 1 medium onion
  • 3 garlic clove
  • 6 cups diced tomatoes
  • 1 handful sprouts
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon basil, thyme i oregano
  • 1 tablespoon tamari
  • few roasted chestnuts


In addition to the unique taste, they comprise  potassium, magnesium and calcium minerals important for the body, and a large dose of vitamin C. They are a great source of carbohydrates for athletes and provide energy for active people.

Is it worth o enrich the menu? 🙂 Today, we add them to a tomato cream soup

Tomato cream soup with a hint of roasted chestnuts


Blanch tomatoes in hot water. Finely chop the onion and garlic and fry them in a pan. Add chopped tomatoes and spices. Cook for  approx. 25 minutes, then blend it and add seasoning.
Place in a serving bowl, add sprouts and crushed chestnuts.

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