Easy tomato soup with cheesy croutons and bubbles
- ⏱ 55 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
A smooth tomato soup served with cheesy sourdough croutons, fresh coriander, and foamed milk bubbles.
Adapted from Great British Chefs.
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1Chop the onion
2Crush the garlic
3Plate and serve
1Chop the onion
2Crush the garlic
3Plate and serve
Ingredients
- 400 g tinned plum tomatoes
- 1 red onion (chopped)
- 1 garlic clove (crushed)
- 1/2 tsp ground coriander
- 200 ml vegetable stock
- 1 tbsp lime juice
- 1 bunch coriander (roughly chopped)
- 1 tbsp olive oil for the soup
- 1 pinch salt for the soup
- 1 pinch black pepper
- 3 sourdough bread slices (cut into cubes)
- 30 ml olive oil for the croutons
- 80 g half fat medium cheese (grated)
- 200 ml milk
- 1 pinch salt for the bubbles
What you'll need
You'll share: Garlic press, Grater, Oven, Deep roasting dish, Saucepan, Pan, Hand blender, and 4 bowls.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Chop the onion COOK 2
- Chop the red onion
2. Crush the garlic COOK 1
- Crush the garlic clove
3. Cube the bread COOK 1
- Cut the sourdough bread slices into cubes
4. Grate the cheese COOK 2
- Grate the half fat medium cheese
5. Prepare the croutons COOK 2
- In a deep roasting dish, place the sourdough bread cubes and pour in the olive oil for the croutons
- Toss to combine
6. Make the soup COOK 1
- In a saucepan over a low-medium heat, add the olive oil for the soup
- Once hot, add the onions and garlic and cook until the onions are soft, approximately 5-7 minutes
- Stir in the ground coriander, salt for the soup, and black pepper
- Strain the juice from the tinned plum tomatoes into the saucepan
- Remove the seeds from the tomatoes and discard, Roughly chop the flesh and add it to the pan
7. Bake the croutons COOK 2
- Bake for 15 minutes
8. Preheat the oven COOK 2
- Preheat the oven to 180˚C/gas mark 4
9. Chop the coriander COOK 2
- Roughly chop the coriander
10. Simmer the soup COOK 1
- Stir in 500ml of water and the vegetable stock and simmer for 25-30 minutes
11. Finish the croutons COOK 2
- Remove the roasting dish from the oven and sprinkle the cheese on top
- Bake for a further 15 minutes, stirring if necessary to prevent burning
- Remove and leave in a warm place
12. Foam the milk COOK 1
- In a pan, warm the milk and salt for the bubbles
- Remove from the heat and use a hand blender to foam up the liquid and make bubbles
13. Finish the soup COOK 2
- Once the soup is cooked, remove it from the heat and stir in the lime juice
14. Plate and serve BOTH
- Divide the soup into 4 bowls, garnish with some fresh coriander, the cheesy croutons and the milk bubbles, Serve immediately
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