Tomato soup with garlicky croutons

Name: Tomato soup with garlicky croutons
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 75 g Essential Unsalted Butter; 1 large onion, diced; 1 Essential Carrot, peeled and diced; 4 clove/s garlic, 2 finely chopped and 2 crushed; 1 tbsp chopped rosemary, plus an extra 1 tsp for the croutons; 400 g can Essential Butter Beans, drained and rinsed; 390 g Cirio Polpa Finely Chopped Tomatoes; 750 ml chicken or vegetable stock; 1 pinch sugar (optional); 1 squeeze of lemon juice; 1 Essential Baguette

Creamy butter beans give this soup a luscious texture and a boost of protein. It freezes well, too. Check your stock is suitable and swap the butter for oil to make it vegan.

4.5 out of 5 stars(8) Rate this recipe

Serves4
CourseLunch
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

75g Essential Unsalted Butter
1 large onion, diced
1 Essential Carrot, peeled and diced
4 clove/s garlic, 2 finely chopped and 2 crushed
1 tbsp chopped rosemary, plus an extra 1 tsp for the croutons
400g can Essential Butter Beans, drained and rinsed
390g Cirio Polpa Finely Chopped Tomatoes
750ml chicken or vegetable stock
1 pinch sugar (optional)
1 squeeze of lemon juice
1 Essential Baguette

Melt 30g butter in a large saucepan over a medium heat. Add the onion, carrot and a pinch of salt; fry gently, stirring regularly, for 8-10 minutes until starting to soften. Add the chopped garlic and 1 tbsp chopped rosemary, then fry for another 2 minutes. Stir in the beans.
Add the tomatoes, stock and sugar (if you prefer a milder, less acidic soup), then bring to the boil, lower the heat and simmer for 10 minutes. Set aside off the heat for 5 minutes, then blend until smooth and season with salt, pepper and lemon juice.
Preheat the grill to high. For the croutes, mix the 45g softened butter, 1 tsp chopped rosemary and the crushed garlic. Cut 8 diagonal slices from the baguette; arrange on a baking tray. Spread 1 side with a little garlic butter, then season and grill for 1-2 minutes or until golden. Turn and brush the other side with the remaining butter and grill for a final minute. Reheat the soup if necessary, divide among bowls and serve with the croutes.

Cook’s tip

Leftovers

Rosemary

This hardy, intensely aromatic herb works magic when added to a roasting tin with chicken or vegetables. Chopped and mixed with garlic, oil and lemon zest, it makes an excellent marinade for lamb too.

Typical values per serving when made using specific products in recipe