Tomato Soup with RYVITA^® Crispbread Croutons

There’s nothing like a hearty homemade soup on a chilly day, and RYVITA^® Pumpkin Seed & Oats Crispbread add the finishing touch.  

Serves	Calories
2	168 per serving

Ingredients

• RYVITA^® Pumpkin Seeds & Oats Crispbread
• 2 tbsp olive oil
• 900g assorted tomatoes, diced
• 3 cloves of garlic, finely chopped
• 1 medium onion, chopped
• 1 medium potato, diced
• 1 stick celery, chopped
• 1 vegetable stock cube
• 400ml water
• 2 tbsp fresh basil, finely chopped
• 1 bay leaf
• 1 tsp brown sugar
• Salt and freshly ground pepper
• 2 RYVITA Pumpkin Seed & Oats Crispbread per serving

Method

Heat the oil in a large pot. Sauté onion, garlic and bay leaf on a medium heat until the onions are soft and translucent. Meanwhile boil the potato for 5 minutes in 400ml of water. Do not drain the water. Add the diced potato, tomatoes and celery to the oil and cook on a medium heat for 10 minutes. Dissolve the stock cube into the potato water and stir in along with the sugar. Bring to the boil, then simmer for 5 minutes. Remove the bay leaf before blending soup until your desired consistency is reached. Stir in basil and add salt and pepper to taste. Serve and top with roughly broken up RYVITA^® Crispbread croutons.