Roasted Tomato Soup with Croutons
This roasted tomato soup with croutons is deeply rich, silky smooth, and ready to warm you from the inside out. The best way to use summer's ripe tomatoes.
Servings: 4
Ingredients
- 1 kg ripe tomatoes
- 4 tbsp extra virgin olive oil
- 1 onion diced
- 2 celery sticks diced
- 4 garlic cloves grated
- 1 tsp dried oregano
- 1 tsp smoked paprika sweet
- 1/4 tsp chilli flakes
- 500 ml chicken stock preferably fresh
- 200 g stalebread sourdough is ideal
- 10 g parmesan finely grated
Instructions
- Preheat the oven to 180 °C
- Cut the tomatoes in half or quarters, depending on the size, and place in a large roasting tin along with 2 tbsp oil, garlic, dried oregano, smoked paprika, and chilli flakes. Season well and give everything a good mix. Roast in the preheated oven for 45 minutes.
- Meanwhile, prepare your croutons by slicing your stale bread into roughly 1cm cubes and placing them in a bowl along with 1 tbsp of oil. Mix well and then scatter the bread onto a baking tray. Place in the oven and roast for 10 minutes, tossing them around halfway through. Remove the croutons and set aside.
- In a large saucepan, gently fry your diced onion and celery for 6-8 minutes until softened.
- When the tomatoes are cooked, add them to the saucepan with the onion and celery, along with 500ml of chicken/vegetable stock. Cook for a further 20 minutes, stirring now and then.
- Blitz the soup with either a blender or a hand-held stick blender until completely smooth. Taste for seasoning.
- Spoon into 4 bowls, top with a handful of croutons and a sprinkling of parmesan.