Tomato soup with roasted garlic bread croutons
This tomato soup served with roasted garlic bread croutons is simple to bring together and guaranteed to impress. The croutons are made with a garlic and herb compound butter, spread over sourdough and roasted until crisp, while the soup is gently simmered.
Ingredients
Metric
Imperial
Tomato and basil soup
- 2 tbsp of olive oil
- 2 garlic cloves, minced
- 3 tins of plum tomatoes
- 500ml of chicken stock
- 1 tsp sugar
- 1 bay leaf
- salt to taste
- freshly ground black pepper to taste
Garlic and herb compound butter
- 100g of butter, softened
- 6 garlic cloves, minced
- 1 bunch of basil, roughly chopped
- 1 bunch of parsley, roughly chopped
Roasted garlic bread croutons
- 2 slices of sourdough bread, diced
- salt to taste
Garnish
- 1 tbsp of olive oil
- 100ml of double cream
- 1 bunch of basil, roughly chopped
Method
Preheat the oven to 180°C
For the tomato and basil soup, add the olive oil to a pan over medium heat then sauté the garlic until fragrant
- 2 tbsp of olive oil
- 2 garlic cloves, minced
After a couple of minutes, add the tins of whole peeled tomatoes and season with salt and pepper. Use the back of a wooden spoon to gently break down the tomatoes then, once softened, add the chicken stock along with a teaspoon of sugar and a bay leaf. Leave the soup to simmer for around 20 minutes
- 3 tins of plum tomatoes
- salt to taste
- freshly ground black pepper to taste
- 500ml of chicken stock
- 1 tsp sugar
- 1 bay leaf
Meanwhile, prepare the compound butter by combining all the ingredients in a mixing bowl. Tear up the sourdough slices then use your hands to coat each piece of bread with the compound butter mix
- 100g of butter, softened
- 6 garlic cloves, minced
- 1 bunch of basil, roughly chopped
- 1 bunch of parsley, roughly chopped
- 3 slices of sourdough bread, diced
Arrange the bread evenly on a baking tray, then roast in the oven for 30 minutes until golden brown
Season while hot with a pinch of salt, then set aside until serving
- salt to taste
Remove the bay leaf from the soup then, using a hand blender, blitz until smooth. Strain through a fine sieve then season with salt and pepper to taste
To serve, ladle the soup into serving bowls then top with the croutons. Drizzle over the olive oil, double cream and chopped basil
- 1 tbsp of olive oil
- 100ml of double cream
- 1 bunch of basil, roughly chopped
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