Creamy tomato soup with torn croutons


A meal in a bowl! You can use the toasted croutons recipe from here or make it up as you go along. They have to be crisp though – and flavourful, so our Zeally Bay Sourdough is really what you’re looking for!

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Creamy tomato soup with torn croutons
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Course Soups
Keyword tomatoes
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Soups
Keyword tomatoes
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a large stock pot, saute the onion and three of the cloves of garlic over medium heat in a little olive oil until translucent.
  2. Add the tomatoes, stock, the sugar, and a pinch of salt and pepper. Bring to a boil.
  3. Return the heat to low and simmer until the tomatoes are cooked and the soup has a flavour you're happy with. Feel free to season as you go.
  4. Just before serving, blitz the soup until it is smooth. Add the cream and gently reheat.
  5. Serve with the toasted croutons and some fresh parsley and basil on top.
croutons
  1. In a small frying pan, toss the bread in the olive oil to coat. Start to fry off on reasonably high heat until it picks up some colour and starts to crisp. Season with flaky sea salt and add the garlic, Toss until the bread is toasted and the garlic is golden.

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