VelvetTomato Soup with Curried Croutons
Inspired by techniques from Ottolenghi.
A silky, sweet tomato soup built on onions cooked slowly in butter and oil until deep golden, then simmered with cherry tomatoes, tomato paste and basil and blended smooth. Served with a swirl of cream and crunchy curry-spiced simit or bagel croutons.
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Method
- 1
Heat the oven. Heat the oven to 160 °C (140 °C fan) and line the baking tray with baking paper.
- 2
Cook the onions slowly. Put the butter, oil, onions and 1 tsp salt in the sauté pan over medium heat. Cook for 18-20 min, stirring often, until soft and deep golden brown; turn the heat down if they start to catch, as they shouldn't burn or crisp.
- 3
Make the croutons. Meanwhile toss the simit or bagel slices with the curry powder and oil in the bowl, spread them on the tray and bake for 7-10 min, until golden and crisp. Set aside to cool.
- 4
Add the tomatoes. Add the garlic to the onions and fry, stirring, for 2 min. Add the cherry tomatoes, tomato paste, basil, habanero (if using) and the 2 tsp salt and fry, stirring often, for 7 min.
- 5
Simmer. Turn the heat to medium-high, add the vegetable stock, 300 ml water and the pepper and bring to a simmer. Lower to medium and cook for 12 min. Lift out the habanero, squeezing its liquid back into the pan, and discard it.
- 6
Blend. Let the soup cool for 5-10 min so it is not scalding, then blend until completely smooth, in batches if needed and with the lid's vent open and covered with a towel.
- 7
Serve. Reheat gently if needed, ladle into four bowls, spoon the cream on top and serve with the croutons alongside.
Storage
Refrigerate the soup covered for up to 3 days or freeze for up to 3 months; reheat until piping hot. Keep the croutons in an airtight container at room temperature for up to 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
Free sugars: 0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- large sauté pan
- wooden spoon
- mixing bowl
- large baking tray
- baking paper
- bread knife
- blender
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 452 kcal |
| Protein | 7.1 g |
| Carbohydrate | 35.6 g |
| of which sugars | 12.1 g |
| of which free sugars | 0 g |
| Fat | 33 g |
| of which saturates | 11.9 g |
| Fibre | 4.8 g |
| Salt | 5.69 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
