Tomato Soup with Curried Croutons
By Joe
Source: Serious Eats — J. Kenji López-Alt, 15-Minute Creamy Tomato Soup (Vegan).
A 15-minute creamy tomato soup (vegan) recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
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Method
- 1
Cook. Heat 2 tablespoons olive oil in a big saucepan over a medium-high flame till shimmering. Tip in garlic, onions, oregano, and red pepper flakes. Cook, mixing often till onions are softened but not browned, around 4 minutes.
- 2
Mix. Tip in bread and tomatoes. Roughly mash tomatoes using a beat or a potato masher. Add water (2 cups).
- 3
Cook (2). Bring to the boil over a high flame, next reduce to a simmer. Cook for 5 minutes. Move half of the soup to this jar of one blender.
- 4
Blend. Blend soup, starting at low speed plus gradually increasing to high. Gradually trickle in half of leftover olive oil with blender running on high. Season soup till it tastes right with salt and pepper.
- 5
Finish. Move to a big bowl and repeat with leftover half of soup plus olive oil. Ladle in individual serving bowls, top using minced herbs, drizzle using extra olive oil, plus offer using toast or grilled cheese.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 237 kcal |
| Protein | 2.8 g |
| Carbohydrate | 15.3 g |
| of which sugars | 5.2 g |
| of which free sugars | 0 g |
| Fat | 19.1 g |
| of which saturates | 2.7 g |
| Fibre | 3.5 g |
| Salt | 0.59 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
