Mediterranean Tomato Soup with Crunchy Croutons

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    503
based on 1 ratings

Tomato soup with a Mediterranean twist. Fresh herbs make all the difference here, so don’t go for dried. Crunchy olive oil drizzled croûtons add texture and the flavour of the Mediterranean. Finish with a sprinkle of Parmesan and more olive oil for a fresh, warming lunch.

recipe updated Oct 8, 2019

Ingredients

  • Tomato icon
    Tomato
    x 2¾ (about 375g)
  • Garlic clove icon
    Garlic clove
    1
  • Vegetable stock icon
    Vegetable stock
    1¼ cups (about 300ml)
  • Fresh basil icon
    Fresh basil
    1 tbsp (about 1)
  • Ciabatta icon
    Ciabatta
    x 1 (about 90g)
  • Olive oil icon
    Olive oil
    5 tbsp (about 74ml)
  • Tomato purée icon
    Tomato purée
    1 tbsp (about 15ml)
  • Granulated sugar icon
    Granulated sugar
    ½ tsp (about 2g)
  • Fresh oregano icon
    Fresh oregano
    1.5 tsp (3g)
  • Parmesan cheese icon
    Parmesan cheese
    2 tbsp (about 19g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch

Tools

  • kCook icon Stick blender
  • kCook icon Large serving bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large saucepan

Step preview

  1. Add tomato, olive oil and garlic clove to a clean large saucepan
  2. Cook until softened - approx 3 min
  3. Add vegetable stock, tomato purée, granulated sugar, fresh oregano and fresh basil to the soup
  4. Boil
  5. Reduce until simmering - 10 min
  6. Add ciabatta to a clean baking sheet
  7. Drizzle with olive oil
  8. Toast until crispy
  9. Blend soup with stick blender until smooth
  10. Stir parmesan cheese into the soup
  11. Ladle soup into 2 large serving bowls
  12. Drizzle with olive oil
  13. Scatter parmesan cheese over the large serving bowls
  14. Season with salt & pepper
  15. Transfer croutons to 2 large serving bowls
  16. Serve immediately
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