Tomato soup with croutons
Ingredients
4 persons
- 1 can ELVEA Cubed Vegetables
- 250 grams sweet potatoes
- 1 onion, chopped
- 1 clove garlic
- 2 bouillon cubes
- 4 slices of bread
- 4 tablespoons Filippo Berio Extra Virgin Olive Oil
- 2 tablespoons pesto
- dog
- 1 bunch of fresh basil
Preparation
-
1
Preheat the oven to 200°C and line a baking sheet with parchment paper.
-
2
Sauté the sweet potato, the onion and the garlic in 1 tbsp of olive oil for 5 minutes. Add the minced basil, but keep a few leaves aside for decoration.
-
3
Crumble the bouillon cubes over this and then pour in the diced tomatoes. Fill the can with water and pour this into the vegetables. Stir and let simmer for 20 minutes with the lid on the pot. Blend the soup until smooth with an immersion blender and season with pepper and salt. You can also make the soup in a soup maker, but make sure to sauté the vegetables first as well.
-
4
Meanwhile, make the croutons. Mix the olive oil with the pesto and season with black pepper and salt. Add the croutons and toss a few times until all the croutons are coated. Spread the croutons on the baking sheet and bake them for 10 minutes in the hot oven.
-
5
Check after 10 minutes if the croutons are done, otherwise bake them a bit longer until they are crispy and brown. Just make sure they don't burn.
Serve the soup with the croutons.
Enjoy your meal!
