Chunky Tomato Soup with Crispbread Croutons
A classic and comforting tomato soup.
Ingredients
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RYVITA® Crispbread
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2 tbsp olive oil
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6 cups diced tomatoes
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1 chopped onion
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3 cloves of finely chopped garlic
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1 medium diced potato
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1 chopped celery stick
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1 vegetable stock cube
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2 cups water
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2 tbsp finely chopped basil
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1 bay leaf
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1 tbsp brown sugar
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A pinch of salt and pinch of pepper
Directions
- Heat the oil in a large pot. Sauté onion, garlic and the bay leaf on a medium heat until the onions are soft and translucent. Meanwhile boil the potato for 5 minutes in 2 cups of water. Do not drain the water. Add the diced potato, tomatoes and celery to the oil and cook on a medium heat for 10 minutes. Dissolve the stock cube into the potato water and stir in along with the sugar. Bring to a boil, then simmer for 5 minutes. Remove the bay leaf before blending soup until your desired consistency is reached. Stir in basil and add salt and pepper to taste. Break up a Ryvita Crispbread and pop in for the perfect crouton.
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