in Soup Recipes

Creamy tomato soup with croutons

updated

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Ingredients for 4 servings:

  • 150 g cream cheese with wild garlic
  • 2 onions
  • 3 tbsp rapeseed oil
  • 1 can tomato(s), chunky, approx. 400 g
  • salt and pepper
  • 2 slices of toast
  • 2 tbsp rapeseed oil
  • 1 tbsp herbs, chopped

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Peel and dice the onions, and sauté them in oil. Then add the tomatoes, season with salt and pepper, and simmer gently over low heat for 15 minutes. Puree everything and add half of the wild garlic cream cheese. For the croutons, cut the bread into small cubes. Brown the bread cubes in a pan heated with oil. Sprinkle the chopped herbs over the soup. Ladle the soup into deep bowls and serve with the croutons and the remaining cream cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Creamy tomato soup with croutons

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