Tag Archives: garlic croutons

Roasted Tomato & Capsicum Soup with Garlic Croutons

Tom & Cap Soup 009aThere’s nothing quite like tomato soup made with roasted fresh
tomatoes. The roasting intensifies the tomato flavour which tomato lovers will adore.

Make up batches of this soup now while tomatoes are in-season and inexpensive and freeze for winter – you will be instantly reminded of summer on a dull day.

The garlic croutons are a great way to use up stale bread and will happily keep in an airtight container for at least a week. The exact quantity of bread is going to depend on the type you are using – I used a grainy loaf for these croutons which was about 500g
before removing the crusts.

Roasted Tomato & Capsicum Soup with Garlic Croutons

This light soup is ideal for summer eating – for a complete meal finish with a selection of cheeses. Or serve as a first course for a summer dinner party.

Serves 4-6

about 1kg tomatoes, halved
2 (300-400g) brown onions, chopped
¼ cup olive oil
2 cloves garlic, finely chopped
1 tbsp finely chopped fresh rosemary
2-3 (100g) prepared grilled red capsicums
3 cups vegetable or chicken stock
1 tbsp caster sugar or to taste
salt, to taste
2 tbsp grated or shaved Parmesan cheese, for serving
BAKED GARLIC CROUTONS
60g butter
2 tbsp olive oil
3 cloves garlic, peeled and flattened with the back of a knife
1 loaf day-old bread of your choice, sliced, crusts removed, cut into 2.5 cm squares

1              To make croutons, preheat oven to 150°C. Melt butter and oil in a frying pan over medium heat. Add garlic and cook for 2 minutes, taking care not to burn. Remove garlic and discard. Add bread cubes to butter mixture and toss to coat. Transfer bread to a baking tray and bake for 25-30 minutes or until golden and crisp. Use immediately or allow to cool and store in an airtight container for up to 1 week.

2              For the soup, preheat oven to 200°C. Place tomatoes, cut side up, in a single layer in a baking dish. Scatter with onions.

3              Place olive oil, garlic and rosemary in a small bowl and mix to combine. Drizzle over tomatoes and onions and bake for 45-60 minutes or until tomatoes are very soft.

4              Place the contents of the pan and capsicums in a blender and blend to make a smooth puree. Place a sieve over a large saucepan and push puree – while this step is not absolutely necessary it does produce a soup with a smoother texture.

5              Place tomato mixture in a large saucepan, add stock and bring to simmering. Simmer, stirring occasionally, for 10 minutes. Season to taste with sugar and salt.

6              To serve ladle into bowls, pass cheese and croutons separately to scatter over soup just prior to eating.

Happy cooking and eating.

Recipe by Rachel Blackmore

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