Meals and Courses

Mediterranean Tomato Soup

cook 20 mins
  • 375 g (12 oz) ripe tomatoes, roughly chopped
  • 5 tablespoons olive oil
  • 1 garlic clove, crushed
  • 300 ml (1/2 pint) hot vegetable stock
  • 1 tablespoon tomato purée
  • 1/2 teaspoon caster sugar
  • 1 teaspoon oregano leaves, plus extra leaves to garnish
  • 1 tablespoon shredded basil leaves
  • 1 ciabatta roll, torn into pieces
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper
  • Place the tomatoes in a saucepan with 2 tablespoons of the oil and the garlic. Cook for 3 minutes until softened, then add the stock, tomato purée, sugar, oregano and shredded basil. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes.
  • Meanwhile, spread the ciabatta pieces over a baking sheet and drizzle over 2 tablespoons of the oil. Toast under a preheated medium grill for a few minutes, turning occasionally, until crisp and golden.
  • Blend the soup with a stick blender until smooth. Stir in half the Parmesan and season.
  • Ladle the soup into 2 warm serving bowls, drizzle with the remaining oil and top with some of the ciabatta croûtons. Scatter with the remaining Parmesan and a few oregano leaves. Serve with the remaining croûtons.
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