Tomato Pepper Soup Crispbread Croutons
Try crumbling RYVITA Crispbreads over your favourite soup for croutons with added crunch. You can also blitz the soup in a blender for a silkier finish.
Can Of Tomatoes
A Red Pepper
3/4 cup Vegetable Stock
A Handful of Basil
- Finely chop an onion and a red pepper, and fry gently in olive oil for 5 minutes.
- Add a can of chopped tomatoes and 3/4 cup of vegetable stock.
- Simmer for 10 minutes. Then throw in a handful of chopped basil and season with salt & pepper.
- Ladle into bowls and scatter over some crumbled RYVITA crispbread before adding a final flourish of fresh basil leaves.