Meals and Courses

Creamy Tomato Soup with Baked Tortilla Crisps

cook 10 mins
Ingredients
  • 2 flour tortillas, cut into triangles
  • 1 tablespoon oil
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • 2 tablespoons crème fraîche
  • 300 ml (1/2 pint) vegetable stock
  • 2 tablespoons tomato purée
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons thyme
  • salt and pepper
Directions
  • Place the tortilla triangles on a baking sheet and roughly brush with the oil. Season and place in a preheated oven, 200°C (400°F), for 8 minutes.
  • Meanwhile, place all the remaining ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 3–4 minutes, then transfer to a food processor and whizz until smooth.
  • Serve the soup in mugs with the warm baked tortillas to the side.
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