Chunky Tomato Soup with Crispbread Croutons

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Chunky Tomato Soup with Crispbread Croutons

  • Prep 30 mins

A classic and comforting tomato soup.


  • RYVITA® Crispbread
  • 2 tbsp olive oil
  • 900g diced tomatoes
  • 3 cloves of finely chopped garlic
  • 1 medium diced potato
  • 1 chopped celery stick
  • 1 vegetable stock cube
  • 400ml water
  • 2 tbsp finely chopped basil
  • 1 bay leaf
  • 1 tbsp brown sugar
  • A pinch of salt and pinch of pepper


Heat the oil in a large pot. Sauté onion, garlic and the 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. Break up a Ryvita Crispbread and pop in for the perfect crouton.