| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 5 ounces ciabatta bread, broken into bite-sized pieces
- 3 tablespoons extra-virgin olive oil
- Pinch flaky sea salt
- Pinch dried mixed herbs
- 1 stick celery, chopped small
- 1 medium-large onion, chopped small
- 2 tablespoons olive oil
- 2 jars (each 19.5 ounces) Roma tomatoes in water
- 1 tablespoon low-sodium vegetable bouillon powder
- 3 tablespoons boiling water
- 2 tablespoons tomato paste
- 1 tablespoon chili jam or red pepper jelly
- 2 sprigs rosemary
- 9 ounces unsweetened plant-based cream
- Freshly ground black pepper
Instructions
- For the croutons: Preheat the oven to 350 degrees F (180 degrees C). Place the bread pieces on a large sheet pan.
- Drizzle over the olive oil and toss to coat well. Sprinkle over the salt and dried mixed herbs and toss again. Bake for 15 minutes, until crisp and golden. Whilst the croutons are baking make the soup.
- For the soup: Sauté the celery and onion in the olive oil in a large saucepan or Dutch oven for 2 or 3 minutes, until they start to soften.
- Drain the jars of tomatoes through a sieve over a bowl, retaining the juice (about 10.5 fluid ounces of liquid). Dissolve the vegetable bouillon powder in the boiling water and add to the retained liquid from the jarred tomatoes.
- Add the Roma tomatoes, tomato paste, chili jam and rosemary sprigs to the pan with the celery and onion. Pour in the bouillon and tomato-water mixture, bring to a simmer and cook for 10 minutes.
- Fish out the rosemary sprigs. Blitz until smooth with an immersion blender, stir in the plant-based cream and season with black pepper.
- To serve, divide the soup among 4 bowls and sprinkle the croutons on top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 505 |
| Total Fat | 42 g |
| Saturated Fat | 17 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 6 g |
| Cholesterol | 87 mg |
| Sodium | 309 mg |