Tomato Soup with Croutons

Ingredients

• For the Soup
• Olive oil 2
• Large onion, finely chopped 1
• Garlic cloves, crushed 2
• Chopped tomatoes 2 x 400g cans
• Vegetable stock 500ml
• Dried oregano 1 tsp
• Salt and freshly ground black pepper to taste
• For the Croutons
• Stale crusty bread 2-3 slices
• Olive oil 1 tbsp

Method

1. For the soup: Heat 2 tbsp olive oil in a large saucepan or pot over a medium heat. Add the chopped onion and cook gently for 8-10 minutes until softened and translucent, but not browned.
2. Add the crushed garlic and cook for another minute until fragrant.
3. Pour in the chopped tomatoes, vegetable stock, and dried oregano. Stir well, bring to a simmer, then reduce the heat, cover, and cook for 15-20 minutes to allow the flavours to meld.
4. While the soup simmers, prepare the croutons. Cut the stale bread into rough 1-2cm cubes.
5. Heat 1 tbsp olive oil in a frying pan over a medium-high heat. Add the bread cubes and toss to coat in the oil. Fry for 5-7 minutes, turning regularly, until golden brown and crisp.
6. Season the soup with salt and freshly ground black pepper to taste. For a smoother soup, you can blend it using an immersion blender or transfer it carefully to a stand blender (do this in batches if necessary).
7. Ladle the hot soup into bowls and top with the homemade croutons.