Smiley face tomato soup
(at time of publication)
Step 1 Preheat oven to 200°C. Place bread on a baking tray. Spray lightly with oil. Bake for 10 minutes until crispy. Set aside.
Step 2 Spray a medium saucepan with a little oil. Cook onion over a medium heat for 5 minutes. Add garlic, tomatoes, stock and carrot. Bring to the boil. Simmer, covered, for 20 minutes. Add orange juice.
Step 3 Using a blender, mix soup until smooth. Pour into 4 bowls.
Step 4 Place sour cream in a piping bag. Pipe eyes and a smile on each soup. Serve with croutons.
Make it gluten-free: Use gluten-free varieties of bread and vegetable stock.
About this Recipe
- 4 slices multigrain bread, cut in 1cm cubes
- olive oil spray
- 1 onion, chopped
- 2 cloves garlic, chopped
- 400g can diced tomatoes
- 1 1/2 cups salt-reduced vegetable stock
- 1 medium carrot, peeled, grated
- 1 orange, 1/2 cup juice
- 2 tablespoons extra-light sour cream or natural yoghurt
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified