CREAMY TOMATO SOUP
Creamy tomato soup is my favourite type of soup, especially served with pea and feta bruschetta! This easy recipe uses canned tomatoes rather than fresh, so is perfect for winter when tomatoes can get a bit pricey.
We don’t often have soups for dinner. If I serve up soup Royce will finish his and then ask me what’s for main course! The pea and feta bruschetta helps to bulk it up a little bit and adds a delicious contrast of flavours.
CREAMY TOMATO SOUP
Tomato soup is my favourite! This easy recipe uses canned tomatoes rather than fresh, so is perfect for winter when tomatoes can get a bit pricey.
Ingredients
BRUSCHETTA
- Ciabatta loaf (approximately 300g)
- 3 Tbsp olive oil
- 1 cup frozen baby peas (150g)
- 100 g feta (3.5oz)
- 3 Tbsp plain, unsweetened yoghurt
- Small handful fresh basil leaves
SOUP
- 1 large carrot
- 1 red onion
- 3 cloves garlic
- 1 Tbsp olive oil
- 1 tsp dried oregano
- 1 tsp paprika
- 400 g chopped tomatoes with basil (1 can / 14oz)
- 400 g pesto flavoured tomatoes (1 can / 14oz)
- 3 cups chicken stock (750ml)
- 1 1/2 tsp sugar
- Small handful fresh basil leaves
- 3/4 cup cream (180ml)
Instructions
PREPARE BRUSCHETTA
Preheat oven to 180ºC fan bake. Line an oven tray with baking paper.
Slice bread into 1cm thick slices (you should get about 12 slices). Brush all over with olive oil and season with salt and pepper. Bake for 15 minutes, until golden brown and crisp. Leave to cool.
MAKE SOUP
While bread is cooking, dice carrot and onion into small pieces. Crush garlic. Heat olive oil in a large saucepan over a medium heat. Add carrot, onion and garlic and cook, stirring, for 5 minutes or until soft. Stir in oregano and paprika and cook for 1 minute. Add tomatoes, chicken stock, sugar and basil leaves. Simmer for 20 minutes.
MAKE BRUSCHETTA TOPPING
While soup is simmering, microwave peas for 2 minutes until defrosted. Roughly mash with the feta and yoghurt. Season with salt and pepper. Spread onto bruschetta toasts and top with basil leaves.
SERVE
Using a stick blender or food processor, pulse soup until almost smooth. Return to a low heat, season with cracked pepper and stir through cream. Ladle into bowls and serve with bruschetta toasts.
Recipe Notes
WINE MATCH: A Pinot Gris would pair nicely with this soup.
GLUTEN FREE OPTION: Use gluten-free bread instead of ciabatta. Make sure your stock is gluten-free.
MAKE IT MEATY: Pan fry some diced chorizo and add to the bruschetta topping. Yum!
INGREDIENT SWAP: I used baby basil leaves instead of regular basil when I photographed this – they were a delicious alternative!
STORING AND REHEATING: Keep bruschetta toasts at room temperature. Reheat in the toaster to crisp them up. Store pea and feta topping and soup in the fridge. Reheat soup in the microwave or on the stove.
ALSO ON THE MENU
6 Comments
Could I substitute coconut cream for the cream and coconut sugar or sweetener instead of sugar?
Hi Sandra, yes I think those substitutions would be absolutely fine 🙂 Depending on your tastes you may not even need the sugar – you could wait to add this right at the end depending on whether you think the soup needs it or not. Enjoy!
Have made this a couple of times. Even went down well with my Dad who is a pretty traditional guy. He even went back for more of the bread topping.
That’s good to hear! Thanks for the review Fiona 🙂
Woah. Changed my mind- THIS recipe is my favourite off this site ? This was sooo tasty. However, I did alter it. I also added up to 1 tsp of dried thyme, parsley and rosemary (after adding tomatoes and stock etc) as well as the oregano and paprika and let the soup simmer for much longer simply cause I had the time, not sure if this helped with the flavours. And added a whole cup of cream instead of 3/4 cup ☺️ 18 m/o, 5 year old and hubby loved it too. Definitely making this one again! Thanks!
Haha awesome! Glad to hear this one was a hit in your household 🙂 thanks for the feedback!