Saturday, September 5, 2015
Soup is a comforting meal or snack and it makes an easy appetizer to a main meal. This soup is wonderfully thick and creamy and is topped with small pieces of toast, called croutons.
Prep time: 20 minutes
Cooking time: 35 minutes
1 small onion
1 small carrot
4 tbsp. olive oil
1 garlic clove, crushed
1 tbsp. all purpose flour
14 oz. (400g) can chopped tomatoes
1 tbsp. tomato paste
1 tsp. fresh thyme leaves (optional)
2 cups vegetable stock
a pinch of sugar
a squeeze of lemon juice
2 thick slices of bread
salt and pepper
non-stick baking sheet
1. Peel and chop the onion and carrot. Preheat the oven to 425*F (220*C). Heat half the olive oil in the saucepan over medium heat.
2. Add the onion and carrot and cook for about 5 minutes to soften, stirring occasionally. Stir in the garlic and flour and cook the mixture for 1 minute.
3. Add the tomatoes, paste, thyme, stock, sugar, and lemon juice and bring to a boil. Reduce the heat and simmer for 20-25 minutes. Remove from the heat and cool.
4. While the soup is cooking, use cookie cutters to cut out shapes for the croutons. Scatter the bread on the baking sheet, drizzle over the remaining olive oil.
5. Use your hands to coat the bread in the oil and season. Bake for 8-10 minutes, until crisp and golden. Turn after about 4 minutes for even cooking.
6. Ladle the cool soup into the blender and blend until smooth. Reheat in a saucepan, then ladle into bowls. Serve with the croutons on top.