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.

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Serves4
CourseLunch
Prepare15 mins
Cook25 mins
Total time40 mins

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Ingredients

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

Method

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.