Cream of Tomato Soup and Croutons
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 2 medium onions (peeled and sliced)
- • 2 sticks celery (chopped)
- • 2 carrots (peeled and chopped)
- • 4 cloves garlic (crushed)
- • 2 tins chopped tomatoes, 400g/14oz tin
- • 1 tin butter beans, 400g/14oz tin (drained)
- • 400 g cauliflower florets (roughly chopped)
- • 1/2 tsp dried basil
- • 1 tbsp balsamic vinegar
- • 2 vegetable stock cubes
- • 800 ml boiling water (to make the vegetable stock)
- • 1 tbsp Henderson's Relish (or Worcestershire sauce)
- • low calorie cooking spray
- • salt and pepper to taste
- • 2 gluten free ciabatta rolls (e.g. Schar branded)
- • 1 tsp garlic granules
- • low calorie cooking spray
Preparation Steps
Add the onion, celery, carrot and garlic cloves to a large saucepan and spray with low calorie cooking spray. Gently fry over a medium heat for 10 minutes, until softened.
Add the tinned tomatoes, butter beans, cauliflower, basil, balsamic vinegar, stock and Henderson's Relish to the saucepan. Reduce the heat and simmer for 40 minutes with a lid on the pan, stirring occasionally.
When ready, blend the soup until smooth. If you need to add extra water at this point you can do so. Season with salt and pepper to taste.
Whilst the soup is simmering, slice each of the bread rolls into 3 slices down the middle. Cut each slice into cubes.
Add the bread cubes to a frying pan. Coat with low calorie cooking spray and sprinkle over garlic granules. Toast over a medium heat for 5 minutes, until the bread is crispy.
Serve the soup with some croutons sprinkled on top.