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Spanish Tomato Soup with Garlic Bread Croûtons
Spanish Tomato Soup with Garlic Bread Croûtons is a traditional Spanish recipe for a classic vegetarian soup of tomatoes and bell pepper thickened with bread that's served with cheese-topped garlic bread slices. The full recipe is presented here and I hope you enjoy this classic French version of: Spanish Tomato Soup with Garlic Bread Croûtons.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesBread RecipesVegetable RecipesCheese RecipesSpain Recipes
This is a classic Spanish vegetarian soup of tomatoes and green bell pepper in a vegetable stock base that's served with garlic bread slices topped with Cheddar cheese.
Ingredients:
For the Soup:
4 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
1 green bell pepper, chopped
1/2 tsp chilli powder
450g (1 lb) tomatoes, chopped
225g (1/2 lb) French or Italian bread, cubed
1l (4 cups) vegetable stock
For the Garlic Bread:
4 slices ciabatta (or French bread)
4 tbsp olive oil
2 garlic cloves, crushed
25g (1 oz) Cheddar cheese, grated (use vegetarian for a fully vegetarian soup)
chilli powder or paprika, to garnish
Method:
Heat the olive oil in a large frying pan and add the onion, garlic and bell pepper. Fry the vegetables for about 3 minutes, or until the onion has softened but is not coloured.
Sprinkle over the chilli powder and stir to combine then add the tomatoes. Cook the mixture over medium heat until the tomatoes have broken down and the mixture has thickened (about 15 minutes).
Now stir in the bread cubes and the stock. Bring the mixture to a simmer and cook for about 12 minutes, or until the soup is thick and quite smooth.
In the meantime, prepare the garlic bread croûtons. Slice the bread quite thickly and toast under a medium grill until browned. Drizzle the olive oil over the top of the bread slices then rub the crushed garlic over the top of the bread. Sprinkle over the cheese then return the bread under the grill and cook for about 2 minutes more, or until the cheese has melted. Sprinkle the chilli powder or paprika over the top and serve to accompany the soup.
