Roasted tomato and thyme soup (gluten free and vegan)

It’s been raining here in Switzerland so to warm ourselves up we give you a very easy and quick recipe for roasted tomato soup. Instead of potato and cream, we use Golden Chlorella to give the soup a rich texture. Golden Chlorella is easy to purchase and allows you to boost a light mean with additional vitamins and protein while keeping it friendly to the environment and to your body.  Only benefits!

This recipe serves 4 people.

For the Soup

  • 2kg ripe tomatoes, chopped in half
  • 4 medium red onions, chopped in quarters
  • 2 garlic cloves
  • one handulf of thyme
  • 2 full teaspoons of Alver Golden ChlorellaTM
  • 2-2½ tbsp red wine vinegar
  • 1L Vegetable stock
  • 1 tbsp maple syrup (optional) depends on how ripe the tomatoes are)
  • 1 chili finely chopped (optional)
  • Salt & Pepper to taste
  • Olive oil
  • Basil to garnish (optional)

Step 1: Preheat the oven at 180°

Step 2: Place on a cooking tray the tomtatoes, onions, garlic and half of the thyme. Drizzle with Olive oil and roast for 45 minutes or until soft.

Cooking tip #1: Roasted thyme gives a lovely flavour but paired with fresh thyme you bring extra dimension to the soup so keep some on the side.

Step 3: Blend the roasted vegetable together with the Golden chlorella, vinegar, chili, and remaing thyme. Season to taste. Add stock until the soup reaches the consistency you like. You might not need all of it!

Cooking tip #2: Depending on the quality of your tomatoes adding a little bit of maple syrup brings all the flavours together and make it very morish. We got that tip from a chef who makes the loveliest tomato soups.

Step 4: Serves with a drizzle of olive oil and fresh basil leaves


If you decide to post it on social media, tag @alvereasyprotein and tell us what you think so we can see the masterpiece!




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