Tomato Soup with Sourdough Crisp Croutons
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
4 WASA SOURDOUGH CRISPBREADS
1 TABLESPOON OLIVE OIL
2 CUPS CHERRY TOMATOES
1 RED ONION, QUARTERED
1 RED PEPPER
1 BULB OF GARLIC, ROASTED, 1 CLOVE RESERVED FOR CROUTONS
1 TEASPOON DRIED ROSEMARY, THYME AND SAGE
LARGE PINCH OF SALT AND PEPPER, TO TASTE
1 TABLESPOON VEGAN BUTTER
1 SUN-DRIED TOMATO
1 TABLESPOON FRESH BASIL, CHOPPED
How to:
1.
Start by preheating the oven to 400ºF. In a large roasting dish add the tomatoes, quartered red onion, pepper, dried herbs, olive oil, salt and pepper.
2.
Wrap the head of garlic in a little tin foil with a drizzle of olive oil and place in the middle, add the roasting tray to the oven and leave for 35 minutes.
3.
Prepare the vegan butter by chopping the sun-dried tomato and basil, mix with the butter.
4.
Once the veggies has roasted, add to a blender with 1/3 cup of water, remember to save a bulb of that roasted garlic for the butter, then squeeze the rest into the blender, blitz until smooth.
5.
Spread the garlic butter over the Sourdough Wasa Crispbreads, then place in the oven for around 7 minutes.
6.
Serve the soup piping hot, then crumble over the crispy, crispbread croutons.
7.
Garnish with pepper and olive oil and enjoy!
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