Busy week ahead?

Need dinner on the table in a flash?

Today’s ten minute tomato soup is the recipe for you.

Simple, scrumptious and a total winner with the kids [thank you, crispy golden and oh so crunchy croutons!]…let this easy peasy dinner save your sanity this week.

To make your own ten minute tomato soup simply….

Start by placing a large stock pot over low-medium heat. Add olive oil and crushed garlic and cook for 1-2 minutes, stirring constantly, or until the garlic is cooked and wonderfully fragrant.

Add tomato puree (or passata) and vegetable stock and stir to combine.

Add balsamic vinegar, brown sugar, season with sea salt and black pepper and stir to combine. Bring the soup to the boil, then reduce heat to low and simmer for 8 minutes or until soup has thickened slightly.

Meanwhile place a large nonstick fry pan over medium heat. Drizzle olive oil into pan and add turkish bread slices. Cook for 1-2 minutes or until the bread is golden and toasted. Flip each piece of bread and cook for another 1-2 minutes (add more olive oil, if necessary).

To serve – divide the tomato soup between 4 bowls and place onto a large wooden board. Dot the toasted croutons around the board and top with fresh basil leaves. Enjoy X

ten minute tomato soup

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Author: my lovely little lunch box
Total Time: 15 mins
Yield: serves 4

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Description

ten minute tomato soup

Ingredients

Scale

1/2 cup (125 ml) olive oil
3 garlic cloves, crushed
1.4 L tomato puree (tomato passata)
750 ml good quality (organic, if possible) vegetable stock
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
2 small loaves of turkish bread, cut into 1cm thick slices
fresh basil leaves, to serve

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Instructions

Place a large stock pot over low-medium heat. Add 2 tablespoons olive oil and garlic and cook for 1-2 minutes, stirring constantly, or until the garlic is cooked and wonderfully fragrant. Add the tomato puree and vegetable stock and stir to combine. Add balsamic vinegar and sugar and stir to combine. Bring soup to the boil, reduce heat and simmer for 8 minutes or until slightly thickened.
Meanwhile place a large nonstick fry pan over medium heat. Drizzle olive oil into pan and add turkish bread slices. Cook for 1-2 minutes or until the bread is golden and toasted. Flip each piece of bread and cook for another 1-2 minutes (add more olive oil, if necessary).
To serve – divide the tomato soup between 4 bowls and place onto a large wooden board. Dot the toasted croutons around the board and top with fresh basil leaves. Enjoy X

Prep Time: 5 mins
Cook Time: 10 mins