Shannon Bennett’s Tomato Soup with Herbed Cream Cheese Croutons
Shannon Bennettʼs Tomato Soup with Herbed Cream Cheese Croutons recipe tastes incredible. See ingredients & method below.
This flavour-filled soup will soon become a family favourite.
Salt and sweet this is the only tomato soup recipe you need.
prep
cook
yield
difficulty
Pairs with
Ingredients
- 1/2 loaf sourdough (crusts removed)
- 1/4 cup extra virgin olive oil
- 1 kg truss tomatoes (quartered)
- 1/2 bunch basil (leaves picked)
- 4 garlic cloves (peeled and cut in half)
- 1 tsp caster sugar
- 1 tbsp champagne vinegar (or white wine vinegar)
- 2 tsp worcestershire sauce
- 1 tsp tabasco sauce
- Micro rocket (to serve, optional)
- Cracked black pepper (to taste)
- Sea salt flakes (to taste)
Herbed Cream Cheese
- 125 g cream cheese (softened)
- 1 eschalot (finely chopped)
- 1 tbsp parsley (finely chopped)
- 1 tbsp chives (finely chopped)
- 1/2 lemon (finely grated zest and juice)
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Method
- Preheat oven to 180°C fan-forced (200°C conventional).
- Tear bread into 3cm pieces and place in a bowl. Drizzle over oil and toss to coat. Place on a baking paper-lined tray and bake 15 minutes, or until golden. Set aside.
- To make soup, place the tomatoes, basil and garlic in a food processor and process until finely chopped. Strain through a fine siev over a saucepan. Add sugar, vinegar, Worcestershire sauce and Tabasco. Season with salt and pepper. Bring to a gentle boil. Simmer, stirring occasionally, for 10 minutes. Remove from heat.
- For the herbed cream cheese, combine all the ingredients in a bowl, and season with salt and pepper.
- Divide soup among bowls. Dip the croutons in the cream cheese and place on top. Scatter with micro rocket and season with pepper.
Thank you. Your feedback has been sent successfully.
Have you tried this recipe?
We’d love to hear what you think
Shannon Bennett’s Tomato Soup with Herbed Cream Cheese Croutons
Shannon Bennettʼs Tomato Soup with Herbed Cream Cheese Croutons recipe tastes incredible. See ingredients & method below.
This flavour-filled soup will soon become a family favourite.
Salt and sweet this is the only tomato soup recipe you need.
prep
cook
yield
difficulty
Pairs with
Ingredients
- 1/2 loaf sourdough (crusts removed)
- 1/4 cup extra virgin olive oil
- 1 kg truss tomatoes (quartered)
- 1/2 bunch basil (leaves picked)
- 4 garlic cloves (peeled and cut in half)
- 1 tsp caster sugar
- 1 tbsp champagne vinegar (or white wine vinegar)
- 2 tsp worcestershire sauce
- 1 tsp tabasco sauce
- Micro rocket (to serve, optional)
- Cracked black pepper (to taste)
- Sea salt flakes (to taste)
Herbed Cream Cheese
- 125 g cream cheese (softened)
- 1 eschalot (finely chopped)
- 1 tbsp parsley (finely chopped)
- 1 tbsp chives (finely chopped)
- 1/2 lemon (finely grated zest and juice)
Method
- Preheat oven to 180°C fan-forced (200°C conventional).
- Tear bread into 3cm pieces and place in a bowl. Drizzle over oil and toss to coat. Place on a baking paper-lined tray and bake 15 minutes, or until golden. Set aside.
- To make soup, place the tomatoes, basil and garlic in a food processor and process until finely chopped. Strain through a fine siev over a saucepan. Add sugar, vinegar, Worcestershire sauce and Tabasco. Season with salt and pepper. Bring to a gentle boil. Simmer, stirring occasionally, for 10 minutes. Remove from heat.
- For the herbed cream cheese, combine all the ingredients in a bowl, and season with salt and pepper.
- Divide soup among bowls. Dip the croutons in the cream cheese and place on top. Scatter with micro rocket and season with pepper.