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Easy tomato soup with cheesy croutons and bubbles


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Tomato soup

Cheesy croutons


  • 200ml of milk
  • 1 pinch of salt
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Preheat the oven to 180˚C/gas mark 4
For the croutons, place the bread cubes in a deep roasting dish and pour in the olive oil. Toss to combine
  • 3 slices of sourdough bread, cut into cubes
  • 30ml of olive oil
Bake for 15 minutes, then remove from the oven and sprinkle cheese on top. Bake for a further 15 minutes, stirring if necessary to prevent burning. Remove and leave in a warm place
For the soup, place a saucepan over a low-medium heat and add oil. Once hot, add the onions and garlic and cook until the onions are soft, approximately 5-7 minutes
  • 1 tbsp of olive oil
  • 1 red onion, chopped
  • 1 garlic clove, crushed
Stir in the ground coriander, salt and pepper
Strain the juice from the plum tomatoes into the saucepan. Remove the seeds from the tomatoes and discard. Roughly chop the flesh and add to the pan
Stir in 500ml of water and the vegetable stock and simmer for 25-30 minutes
  • 200ml of vegetable stock
Meanwhile, for the bubbles, warm the milk and salt in a pan. Remove from the heat and use a hand blender to foam up the liquid and make bubbles
  • 200ml of milk
  • 1 pinch of salt
Once the soup is cooked, remove from the heat and stir in the lime juice
Divide the soup into 4 bowls, garnish with some fresh coriander, the cheesy croutons and the milk bubbles. Serve immediately
  • 1 bunch of coriander, small, roughly chopped
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Easy tomato soup with cheesy croutons and bubbles


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