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Tomato and Sourdough Soup
This tomato and sourdough soup is the perfect warming dinner for those damp autumnal days.
A great way to use up any leftover sourdough bread you might have lying around… If you haven't already eaten it all.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 teaspoon cumin seeds
- 2 cloves garlic, crushed
- 3 cups vegetable stock
- 4 large ripe tomatoes, chopped
- 400g tin chopped Italian tomatoes
- 1 tablespoon caster sugar
- 1 slice sourdough bread, torn into pieces
- 2 tablespoons chopped cilantro, plus extra to garnish
- salt and freshly ground black pepper
Method
- Heat the oil in a medium saucepan and add the onion. Sauté for about 5 minutes, stirring often, until the onion is translucent. Add the cumin and garlic and fry for 2 minutes. Pour in the stock, both types of tomato, sugar, 1 teaspoon salt, and some black pepper.
- Bring the soup to a gentle simmer and cook for 20 minutes, adding the bread pieces halfway through the cooking time. Finally, add the coriander, then blend in a few pulses so that the tomatoes break down but are still a little coarse and chunky. The soup should be quite thick; add a little water if necessary.
- Serve, drizzled with olive oil and scattered with fresh coriander.
- We toasted up some of the extra bread, topped it with cheese, and dipped it in the soup. Delicious.
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