Smooth tinned-tomato soup with a big handful of basil blended in, finished with olive oil and crisp croutons. Vegetarian. Vegan if you leave out the cream.
Active 25 min
Rest 10 min
Cook 35 min
Oven 180°C fan 200°C, gas 6, croutons only
Ingredients
servings · 1×
Amounts, pan and tray sizes and the method all update. Bigger pans take longer to come to the boil.
Method
Tips
Storage. Cool quickly, keep covered in the fridge and eat within 2 days. Reheat until piping hot. Store the croutons separately in an airtight tin so they stay crisp.
Freezing. Freeze in portions without the cream, for up to 3 months. Thaw overnight in the fridge, reheat until piping hot, then add the cream and fresh croutons.
Variations. Leave out the cream for a vegan soup and finish with extra olive oil. Add a pinch of chilli flakes with the garlic for heat. Use a celery stick in place of the carrot for a less sweet soup.