Roasted Plum Tomato Soup with Ciabatta Croutons
A soup made from oven-roasted plum tomatoes and ciabatta croutons, featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg plum tomatoes
- 2 red onions
- 2 Garlic cloves
- 300 ml water
- 6 slices ciabatta
- ca. 6 tbsp Becel Gold
- thyme
- Salt
- Pepper
Instructions
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1.
Clean the plum tomatoes and onions, cutting each into eighths. Place together in a baking dish. Slice the bottoms of the garlic cloves and set them cut-side down in the dish as well. Sprinkle 2 tbsp Becel Gold on top in small flakes and roast at 180°C (fan) for about 1 hour.
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2.
After cooking, gently press the two garlic cloves with a fork to release their soft flesh and mix it into the tomatoes and onions. Transfer everything to a tall jug and blend with 300 ml water. Season with thyme, salt, and pepper.
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3.
Cube the ciabatta. Melt a little Becel Gold in a pan and gradually fry the ciabatta cubes over medium heat until golden yellow.
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4.
Serve the tomato soup topped with the hot croutons.
