Triple Tomato Soup with Poppyseed Croutons
with sour cream, Gouda & paprika
Are you a fan of tomatoes? This soup contains no less than 3 varieties! The mix of regular tomatoes, cherry tomatoes and semi-dried tomatoes gives this classic an extra intense flavour.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
Garlic
2 piece
Tomato
1 teaspoon
Ground paprika
125 g
Red cherry tomatoes
1 piece
Poppyseed roll
(Contains Soy, Wheat, Barley, Milk, Rye, Sesame May be present Egg, Lupin, Mustard, Peanuts, Celery, Soy, Tree nuts, Gluten, Milk)
¼ sachet(s)
Dried oregano
25 g
Grated Gouda
(Contains Milk)
25 g
Organic sour cream
(Contains Milk)
30 g
Sundried tomatoes
Not included in your delivery
300 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
½ tablespoon
Honey [or plant-based alternative]
1 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Crush or mince the garlic.
- Dice the tomato and roughly chop the sundried tomatoes.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!
- Heat the olive oil in a soup pot over medium-high heat. Fry the garlic with the paprika for 1 minute.
- Add the tomato, cherry tomatoes and sundried tomatoes, then fry for 2 - 3 minutes.
- Add the stock and bring to the boil, then lower the heat and cook for 10 - 12 minutes, covered.
- Meanwhile, dice the bread into 1cm cubes.
- Heat the sunflower oil in a frying pan over high heat (see Tip).
- Fry the bread for 6 minutes until evenly browned, then remove from the heat.
- Scatter over the oregano and the cheese, then toss well to combine.
Tip: make sure the pan is nice and hot before frying, so as to ensure crispier croutons.
- Add the honey to the soup, then process with an immersion blender until smooth. Season to taste with salt and pepper.
- Serve the soup in bowls and garnish with the sour cream.
- Top with the croutons and season generously with black pepper to finish.