Smooth Tomato Soup
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(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- For the soup
- 2 Tbsps olive oil
- 1 shallot (chopped)
- 1 large carrot (chopped)
- 1 tsp flour
- 14 ozs canned Tomatoes
- 2 ½ cups vegetable stock
- salt
- 1 pinch sugar
- To garnish
- parsley
Product recommendation
This soup can be made up to 2 days before and kept in the refrigerator.
Preparation steps
1.
For the soup: heat 1 tablespoon oil in a large pan and gently cook the carrot and shallot until soft.
2.
Add the flour and cook for 1 minute. Add the tomatoes and stock, cover the pan and simmer gently for 20 minutes. Remove from the heat and allow to cool slightly.
3.
Put into a food processor or blender and whizz until smooth. You may need to do this in batches. Return to the pan and season with salt and sugar to taste.
4.
For the croutons: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking tray.
5.
Put the bread cubes on the baking tray and drizzle with the remaining oil. Bake for about 8 minutes until just golden. Sprinkle with the cheese and bake for a further 2-3 minutes until the cheese has melted.
6.
Reheat the soup and ladle into bowls. Serve scattered with croutons and garnish with parsley.
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