Chunky Tomato Soup with Crispbread Croutons

Ingredients

  1. RYVITA® Crispbread

  2. 2 tbsp olive oil

  3. 6 cups diced tomatoes

  4. 1 chopped onion

  5. 3 cloves of finely chopped garlic

  6. 1 medium diced potato

  7. 1 chopped celery stick

  8. 1 vegetable stock cube

  9. 2 cups water

  10. 2 tbsp finely chopped basil

  11. 1 bay leaf

  12. 1 tbsp brown sugar

  13. A pinch of salt and pinch of pepper

Directions

  1. 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.