Waitrose and Partners
Tomato soup with garlicky croutons

Tomato soup with garlicky croutons

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.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

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  • 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


  1. 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.

  2. 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.

  3. 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



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


2,303kJ/ 548kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating