As the weather cools down, warming winter soups are back on the menu. This delicious tomato, chilli and basil soup is hearty, healthy and vegan-friendly. Served with crispy garlic croutons and a side of garlic bread, it’s sure to be a crowd pleaser
Tomato basil soup with garlic bread

Ingredients

Serves:
  • 1 each Onion, Chopped
  • 1 each Carrot, Chopped
  • 1 each Stick Celery, Chopped
  • 2 each Cloves Garlic, Crushed
  • 800 g Canned Crushed Tomatoes
  • 1.5 L Vegetable Stock
  • 125 mL Olive Oil
  • 25 g Basil Leaves
  • 0.75 g Chilli Flakes
  • 2 each La Famiglia Garlic Bread Loaves
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Method

Step One

Heat a little oil in a large saucepan over medium heat. Add vegetables and cook for 5 minutes (without colouring) until tender. Add garlic and continue cooking for 2 minutes.

Step Two

Stir tomatoes and stock into vegetables, bring to the boil, then reduce heat and simmer for 30 minutes.

Step Three

Whilst the soup is simmering, make a basil oil by blending oil and basil in a food processor until basil is very finely chopped. Season.

Step Four

Cut half the La Famiglia Garlic Bread into 2cm pieces. Bake according to instructions until golden and crisp.

Step Five

To serve, blend soup until smooth. Spoon into bowls. Drizzle with basil oil, top with croutons, and sprinkle with chili flakes. Serve with remaining garlic bread.

 

TOTAL PER SERVE: $3.85