Tomato Soup with Croûtons

Name: Tomato Soup with Croûtons
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Ingredients: 1 red onion, peeled and finely chopped; 2 garlic cloves, peeled and finely chopped; 1 tbsp vegetable oil; salt and ground black pepper; salt and ground black pepper; a splash of balsamic vinegar; 1.2 litres/2 pints/5 cups hot vegetable stock; 6 tomatoes, roughly chopped; 1 tsp tomato paste; 2 celery sticks, trimmed and finely chopped; 1 carrot, trimmed and finely chopped; 115 g/4 oz/1 cup vegan Cheddar-style cheese, grated; a drizzle of olive oil; 4 slices of crusty bread, cut into chunky squares

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

Vegan Kids

By Heather Whinney

Published 2021

About

This is especially good in the summer, when tomatoes are ripe and full of flavour, but you can also make it using canned chopped tomatoes during the rest of the year. Served with chunky croûtons, it makes a filling lunch or supper.

Ingredients

1 tbsp vegetable oil
1 red onion, peeled and finely chopped
2 garlic cloves, peele

Soup
Vegan
Summer

Method

Heat the oil in a large frying pan, add the onion, season with salt and pepper, and cook for 10 minutes until the onion is soft. Stir in the garlic and cook for a minute more, then add the celery and carrot and cook, stirring occasionally, for 4–5 minutes, until softened.
Add the tomatoes, tomato paste and balsamic vinegar, stir around the pan and let them cook