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Tomato Soup 2.0

I always make my family very happy with home-made tomato soup. But you won't get me so excited at the thought of old-fashioned tomato soup, no I want TOMATENSOEP 2.0 that does make me HAPPY 🙂

This soup resembles Chinese tomato soup because of the ginger and the sweetness of coconut palm sugar. Really delicious. Of course, you can add lots of vegetables for a complete meal soup. The nice thing about a soup like this is that you can easily make it on the weekend when you have a busy work week ahead of you. Also great if you have a dinner party and don't want to spend hours in the kitchen. This is a good dish for a dinner party anyway because everyone (I think) likes this soup! 


Recipe for about 4 people

  • pounds of ripe tomatoes (Roma tomatoes, beef tomatoes or Tasty-tom's but the latter are a lot pricier, though tasty)
  • 1 liter of water
  • 2 chicken stock cubes or garden herbs for vega version
  • 1 small jar of tomato paste
  • 2 cloves of garlic
  • 1 large onion
  • good piece of fresh ginger
  • 2 tablespoons of fish sauce
  • 1 tablespoon of coconut palm sugar
  • 1 tablespoon of coconut oil
  • large boiled shrimp 300 grams
  • Edamame beans 300 grams
  • Pea shoots tray
  • chili powder
  • fresh milled pepper
  • Faffir leaf

How to

  1. Slice the tomatoes and remove the hard parts, no need to peel them. Coarsely chop the onion, garlic and peeled ginger.

  2. Put a soup pan on the fire (I always use a thick-bottomed pan for soup, of course if you sauté onion etc. first then it shouldn't burn right away. Invest in a thick-bottomed pan like Le Creuset or Staub, I use these practically every day for different dishes).

  3. Heat the coconut oil in the pan and lightly fry the ginger, onion and garlic, don't do it on the highest heat, if it burns it won't be edible. Sauté this for a while and then add the tomatoes. Stew this briefly and keep stirring. Add the jar of tomato paste and stir for half a minute. Now add the water, bouillon cubes and kaffir leaves. Leave this on low heat for half an hour.

  4. After half an hour, take out the kaffir leaf and puree the soup. Now add the fish sauce (taste after this and if you want it saltier, add more) and the coconut palm sugar. This sugar really gives the soup the taste of a Chinese tomato soup, delicious!

  5. Now to taste, chile and freshly ground pepper.

  6. Briefly fry the shrimp and add them to the soup along with the cold edamame beans. Dress with the pea shoots if desired.

Tomato Soup 2.0



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