Easy tomato soup with cheesy croutons and bubbles

PT1H30M

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Ingredients

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Tomato soup

Cheesy croutons

Bubbles

  • 200ml of milk
  • 1 pinch of salt
1
Preheat the oven to 180˚C/gas mark 4
2
For the croutons, place the bread cubes in a deep roasting dish and pour in the olive oil. Toss to combine
  • 3 slices of sourdough bread, cut into cubes
  • 30ml of olive oil
3
Bake for 15 minutes, then remove from the oven and sprinkle cheese on top. Bake for a further 15 minutes, stirring if necessary to prevent burning. Remove and leave in a warm place
4
For the soup, place a saucepan over a low-medium heat and add oil. Once hot, add the onions and garlic and cook until the onions are soft, approximately 5-7 minutes
  • 1 tbsp of olive oil
  • 1 red onion, chopped
  • 1 garlic clove, crushed
5
Stir in the ground coriander, salt and pepper
6
Strain the juice from the plum tomatoes into the saucepan. Remove the seeds from the tomatoes and discard. Roughly chop the flesh and add to the pan
7
Stir in 500ml of water and the vegetable stock and simmer for 25-30 minutes
  • 200ml of vegetable stock
8
Meanwhile, for the bubbles, warm the milk and salt in a pan. Remove from the heat and use a hand blender to foam up the liquid and make bubbles
  • 200ml of milk
  • 1 pinch of salt
9
Once the soup is cooked, remove from the heat and stir in the lime juice
10
Divide the soup into 4 bowls, garnish with some fresh coriander, the cheesy croutons and the milk bubbles. Serve immediately
  • 1 bunch of coriander, small, roughly chopped
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