Tomato soup with croutons
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Easy
Ingredients
-
4
tsp (20mL)
extra virgin olive oil
-
1
onion, finely chopped
-
1
celery stalk, finely chopped
-
1
carrot, finely chopped
-
1
can (398mL)
Polpa (Finely Chopped Tomatoes)
-
4
fresh basil leaves
-
4
slices
of dry bread
-
1
tbsp (15mL)
extra virgin olive oil
-
1/2
tsp (2mL)
dried oregano
-
Pinch each of salt and black pepper
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Tomato soup with croutons: Method
- Heat 1 tbsp (15 mL) olive oil in medium saucepan set over medium heat. Cook the onion, celery and carrot for 5 to 7 minutes or until browned. Stir in tomatoes and basil. Bring to a boil over high heat; reduce heat to medium-low and simmer for 5 minutes.
- Preheat oven to 375°F (190°C). Cut bread into 1-inch (2.5 cm) cubes. Drizzle with olive oil and sprinkle with oregano and a pinch of salt. Arrange on a baking sheet and toast in the oven for 5 to 6 minutes or until golden and crunchy.
- In the meantime, cut the bread into cubes, season with oregano, a drizzle of olive oil and a pinch of salt and toast in the oven for 5 minutes
- Serve soup hot in a bowl topped with croutons and drizzled with remaining olive oil.
