Soups & stews
Courgette and tomato soup with basil croutons
Make the most of summer's bounty with this simple, bold soup topped with basil-baked croutons. It's good both warm and chilled, and freezes well if you've got a glut of courgettes and tomatoes. Add a pinch of chilli if you're a heat-lover, or a spoonful of crème fraîche to serve.
Ingredients
main
- 2 onions, chopped
- 2 sticks celery, chopped
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 2 tbsp tomato purée
- 3 large courgettes, diced
- 5 tomatoes, chopped
- 1 litre veg stock
for the croutons
- 3 tbsp olive oil
- 3 thick slices sourdough or ciabatta, cut into 1½-2cm dice
- 8 basil leaves, finely shredded
- salt and pepper
Method
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Step 1
Fry the onion and celery gently in oil for 8 minutes, until soft but not coloured. Add the garlic and tomato purée. Fry for 2 minutes. Add the courgette and fry for 3 minutes. Add the tomatoes and stock and season. Bring to the boil, then simmer for 10 minutes. Blitz in a food processor.
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Step 2
To make the croutons, heat the oil in a non-stick pan. Add the bread and basil and season. Fry on a low heat, turning now and then, until golden. Drain on kitchen paper.
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Step 3
Reheat the soup if needed and serve with the croutons. Or you could serve this chilled on a hot day.