Easy tomato soup with cheesy croutons and bubbles
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Tomato soup receives a fragrant makeover in this easy recipe from Frances Atkins, with both fresh lime and coriander ramping up the flavour. The cheesy croutons and milk bubbles are fun extras to serve with the soup, making it a delicious meal for the whole family.
First published in 2015
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Ingredients
Metric
Imperial
Tomato soup
- 400g of tinned plum tomatoes
- 1 red onion, chopped
- 1 garlic clove, crushed
- 1/2 tsp ground coriander
- 200ml of vegetable stock
- 1 tbsp of lime juice
- 1 bunch of coriander, small, roughly chopped
- 1 tbsp of olive oil
- 1 pinch of salt
- 1 pinch of black pepper
Cheesy croutons
- 3 slices of sourdough bread, cut into cubes
- 30ml of olive oil
- 80g of half fat medium cheese, grated
Bubbles
- 200ml of milk
- 1 pinch of salt
SAVE RECIPE
Equipment
- Hand blender
Method
1
Preheat the oven to 180˚C/gas mark 4
2
For the croutons, place the bread cubes in a deep roasting dish and pour in the olive oil. Toss to combine
- 3 slices of sourdough bread, cut into cubes
- 30ml of olive oil
3
Bake for 15 minutes, then remove from the oven and sprinkle cheese on top. Bake for a further 15 minutes, stirring if necessary to prevent burning. Remove and leave in a warm place
- 80g of half fat medium cheese
4
For the soup, place a saucepan over a low-medium heat and add oil. Once hot, add the onions and garlic and cook until the onions are soft, approximately 5-7 minutes
- 1 tbsp of olive oil
- 1 red onion, chopped
- 1 garlic clove, crushed
5
Stir in the ground coriander, salt and pepper
- 1/2 tsp ground coriander
- 1 pinch of salt
- 1 pinch of black pepper
6
Strain the juice from the plum tomatoes into the saucepan. Remove the seeds from the tomatoes and discard. Roughly chop the flesh and add to the pan
- 400g of tinned plum tomatoes
7
Stir in 500ml of water and the vegetable stock and simmer for 25-30 minutes
- 200ml of vegetable stock
8
Meanwhile, for the bubbles, warm the milk and salt in a pan. Remove from the heat and use a hand blender to foam up the liquid and make bubbles
- 200ml of milk
- 1 pinch of salt
9
Once the soup is cooked, remove from the heat and stir in the lime juice
- 1 tbsp of lime juice
10
Divide the soup into 4 bowls, garnish with some fresh coriander, the cheesy croutons and the milk bubbles. Serve immediately
- 1 bunch of coriander, small, roughly chopped
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