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Cover - Tomato Hoop Soup with Cheese Croutons

Tomato Hoop Soup with Cheese Croutons

45 mins
581 cals per serving
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Donal's Notes

A bowl of pure 90’s nostalgia, this tomato hoop soup with grilled cheese croutons might be the after school or work treat, your winter is calling for.

Ingredients

olive oil
olive oil
onion
onion
celery
celery
tinned chopped tomatoes
tinned chopped tomatoes
tomato purée
tomato purée
Worcestershire sauce
Worcestershire sauce
soft brown sugar
soft brown sugar
vegetable stock
vegetable stock
hooped shaped pasta
hooped shaped pasta
milk
milk
sea salt
sea salt
ground black pepper
ground black pepper
unsalted butter
unsalted butter
sourdough bread
sourdough bread
emmental cheese
emmental cheese
block mozzarella
block mozzarella
scamorza
scamorza

Equipment

Casserole dish
Casserole dish
Chopping board
Chopping board
Knife
Knife
Wooden spoon
Wooden spoon
Hand-held stick blender or food processor
Hand-held stick blender or food processor
Ladle
Ladle
Measuring jug
Measuring jug
Large non-stick frying pan
Large non-stick frying pan
Fish slice
Fish slice
Grater
Grater

Method

1

Finely chop the onion and celery.

2

Heat the oil in a large casserole pot over a medium heat. Add the onion, celery and a pinch of salt and fry for 10 mins, or until softened.

3

Add the tomatoes, tomato puree, Worcestershire sauce, soft brown sugar and veg stock before covering and allowing to simmer for 10 mins.

4

Season and blitz the soup with a stick blender until smooth, add in the pasta, cover and simmer again for a further 10-15 mins, stirring regularly to stop the pasta from sticking. Add the milk towards the end of the simmering time.

5

Spread one side of each bread slice with a thin layer of butter and heat a non-stick large frying pan over a medium-low heat. Place two of the bread slices butter side down in the pan. Split the cheeses between both slices and top with the other bread slices, butter side up. Fry for 3 mins, flip over then weigh the toasties down with a utensil and fry for another 2-3 mins or until the cheese is molten and the toasties are gooey. Slice each toastie into 12 small squares, the size of chunky croutons.

6

Ladle the hot soup into bowls, season, drizzle over extra virgin olive oil and top with the toastie croutons and a blanket of extra finely grated gruyere.

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