Chunky Tomato Soup with Crispbread Croutons
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.