Servings: 4
Calories: 310kcal
Ingredients
Soup
- 800 g diced tomatoes
- 1 red onion
- 3 garlic cloves
- 1 carrot
- 1/4 celeriac
- 2 chicken stock cubes
- 10 g sweet pepper paste
- 1/2 tsp salt
- 1 cup water
Croutons
- 200 g ciabatta bread
- 15 g grated parmesan
- 1 tsp ground basil
Serving
- 120 g feta cheese
- 2 basil leafy stems
Instructions
Soup preparation
- Peel and dice the onions, the garlic cloves, the celeriac and the carrot.
- Prepare a pot on medium heat and add the onions and the garlic.
- Stir for a minute then add the tomatoes, the celeriac and the carrot dices.
- Add the crumbled chicken stock cubes, the pepper paste, the water and the salt.
- Put on the lid and leave to simmer for 30 minutes, then turn off the heat.
- Use a blender to create a smooth velvety cream soup.
Croutons preparation
- Turn on the oven and set it to 150C.
- Cut the ciabatta bread in small chunks. They don't have to be evenly shaped, I find that their irregular shape is bringing a interesting vibe to the dish.
- Prepare a tray with baking paper.
- Put the bread chunks on the paper and sprinkle 10 g of grated parmesan and the ground basil.
- Bake the croutons for 10 minutes, take out the tray and sprinkle the remaining parmesan on top.
Serving
- Cut the feta cheese in small dices.
- Finely slice the basil leaves.
- Prepare serving bowls and pour the hot soup in them.
- Garnish with the feta cheese, the basil leaves and serve with the freshly baked croutons.