flowcooking

Tomato Soup with Simit Croutons

Silky tomato soup, rich and creamy with a gentle habanero spark.
Warm basil and curry depth swirl in every spoonful.
Crunchy simit croutons soak it up and make it feel like comfort.

soup ⏱ 75 min 370 kcal / portion 25.0 g carbs / portion (estimated) glutenmilk 🔗 Original source

No ratings yet
🖨 Print
Tomato Soup with Simit Croutons
v4 · rb0e705f985 20260727Z1751 73.9 ml olive oil 2 pieces garlic double cream to taste fine sea salt to taste black pepper to taste 🔥 preheat the oven to 160°C 🍳 ⏱ 18-20 min cook the onions with butter, olive oil and salt until soft and deeply golden 🍳 ⏱ 2 min fry the garlic with the onions, stirring 🍳 ⏱ 7 min fry the tomatoes, tomato paste, basil, habanero, and salt 🍳 ⏱ 12 min simmer the soup by adding stock, water and pepper, then simmer lift out the habanero and squeeze to remove any liquid ⏳ ⏱ 5-10 min cool the soup until not super-hot blitz the soup until completely smooth 🔥 ⏱ 7 min mix the crouton ingredients and bake until golden and crispy, then cool 🍽 spoon the cream on top of the soup when serving Tomato Soup 🎉 60 g butter 360 g onion 400 g tomato 4 tbsp tomato paste 10 g basil 1 piece habanero chilli 500 ml vegetable or chicken stock 300 ml water 1 piece simit or bagel 2½ tsp curry powder butter, onion 44 ml tomato, tomato paste, basil, habanero chilli fine sea salt vegetable or chicken stock, water black pepper double cream simit or bagel, curry powder 30 ml
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. preheat the oven to 160°C
  2. cook the onions with butter, olive oil and salt for 18-20 min until soft and deeply golden
  3. fry the garlic with the onions for 2 min, stirring
  4. fry the tomatoes, tomato paste, basil, habanero, and salt for 7 min
  5. simmer the soup by adding stock, water and pepper, then simmer for 12 min
  6. lift out the habanero and squeeze to remove any liquid
  7. cool the soup for 5-10 min until not super-hot
  8. blitz the soup until completely smooth
  9. mix the crouton ingredients and bake for 7 min until golden and crispy, then cool
  10. spoon the cream on top of the soup when serving

Similar recipes