Tomato soup with cinnamon

Tomato soup with cinnamon

Total: 20 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 274 kcal
, Fat: 10 g
, Carbohydrate: 33 g
, Protein: 9 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, squeezed
1 tin peeled tomatoes (approx. 400 g)
2 dl water
½ tbsp sugar
½ tsp cinnamon
¾ tsp salt

To serve

1 tin chickpeas (approx. 215 g), rinsed, drained
50 ml cream, beaten until light and frothy
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How it's done

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Heat the oil in a pan. Add the onion and garlic, sauté for approx. 3 mins. Add the tomatoes, water and sugar, simmer for approx. 10 mins. Add the cinnamon and salt, puree until smooth.

To serve

Plate up the soup, top with the chickpeas and cream.

Good to know
Serve with: Toasted flatbread
Tip: Sprinkle 1 tbsp of toasted sesame seeds on top of the soup.


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