This soup is one of my all-time favourites. It is quick and super easy, but healthy and really tasty. I usually make it when I’m in a hurry or when I’m cooking something complicated as a second course. Because of its smooth texture and sweetness, my kids have loved it since toddler age. It is simply delicious. Try it out!
- 1 can chopped tomatoes
- 3 tbsp olive oil
- 1 medium courgette, peeled and chopped to 1 cm cubes
- 1 onion, chopped
- 0.75 l water
- 1 chicken stock cube
- A handful of fresh basil
- Sugar to taste
- 1 half stale baguette/bread
- 2 tbsp olive oil
- 2 tsp dried mixed herbs (oregano, thyme, rosemary)
In a saucepan, heat up the olive oil and add finely chopped onion. Stir for 3-5 minutes on medium heat. Add the chopped courgette and stir for another 2 minutes. Then add 0.75 l hot water, 1 chicken stock cube and stir in the chopped tomatoes. Boil covered for 10-15 minutes, until all vegetables are soft. Then add the basil and blend with a stick blender until smooth. Add sugar or chicken stock to taste.
Pre-heat oven to 220°C/200°C/425°F/Gas 7. Dice the baguette/bread into small (1 cm) cubes. Line a baking tray with baking paper and place the croutons in the tray. Stir in 2 tbsp olive oil and 2 tsp mixed dried herbs. Bake for 15 – 20 minutes until golden brown and crunchy.
Serve the soup with croutons, a dollop of soured cream and fresh basil leaves. Enjoy!