Triple Tomato Soup with Poppyseed Croutons
with sour cream, Gouda & paprika
Are you a fan of tomatoes? This soup contains no less than 3 varieties! The mix of regular tomatoes, cherry tomatoes and semi-dried tomatoes gives this classic an extra intense flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 piece
Garlic
2 piece
Tomato
1 teaspoon
Ground paprika
125 g
Red cherry tomatoes
1 piece
Poppyseed roll
(Contains: Soja, Tarwe, Gerst, Melk (inclusief lactose), Rogge, Sesamzaad May be present: Ei, Lupine, Mosterd, Pinda's, Selderij, Soja, Noten, Gluten, Melk (inclusief lactose))
¼ sachet(s)
Dried oregano
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
30 g
Sundried tomatoes
Not included in your delivery
300 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
½ tablespoon
Honey [or plant-based alternative]
1 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Crush or mince the garlic.
- Dice the tomato and roughly chop the sundried tomatoes.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!
- Heat the olive oil in a soup pot over medium-high heat. Fry the garlic with the paprika for 1 minute.
- Add the tomato, cherry tomatoes and sundried tomatoes, then fry for 2 - 3 minutes.
- Add the stock and bring to the boil, then lower the heat and cook for 10 - 12 minutes, covered.
- Meanwhile, dice the bread into 1cm cubes.
- Heat the sunflower oil in a frying pan over high heat (see Tip).
- Fry the bread for 6 minutes until evenly browned, then remove from the heat.
- Scatter over the oregano and the cheese, then toss well to combine.
Tip: make sure the pan is nice and hot before frying, so as to ensure crispier croutons.
- Add the honey to the soup, then process with an immersion blender until smooth. Season to taste with salt and pepper.
- Serve the soup in bowls and garnish with the sour cream.
- Top with the croutons and season generously with black pepper to finish.
