Tomato soup with croutons

    30 min

    For me, croutons are a must with tomato soup. They are easy and quick to make from a dry, stale white roll.

    1 person made this

    Serves: 4 

    • 1 medium onion, minced
    • 1 small garlic clove
    • 30g vegetable oil or margarine
    • 20g plain flour
    • 500g tinned tomatoes
    • 500ml vegetable stock
    • 1 teaspoon salt
    • pepper
    • 1 pinch dried thyme or oregano
    • 1 pinch sugar
    • 4 tablespons double cream
    • 2 tablespoons minced parsley
    • For the homemade croutons
    • 1 stale white roll
    • 20g oil or margarine

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large pot heat oil and fry onion and garlic till soft. Add flour and stir till it becomes a paste and light yellow in colour.
    2. Push tomatoes through a sieve and add to the pot. add stock, salt, pepper, herbs and sugar and bring to tthe boil. Reduce heat and simmer, uncovered, for 15 minutes.
    3. While the soup is cooking, cut roll into 7mm cubes. Heat oil in a frying pan and fry cubes till golden brown.
    4. Stir cream into soup and serve with the croutons and parsley.

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