2 medium-sized onions, roughly chopped
50g butter or olive oil
2 cloves of garlic, crushed
1 kg tomatoes, skins removed and roughly chopped
3 generous tablespoons of tomato purée
1 dessertspoon brown sugar (optional)
2 tsp fresh ginger, grated
Small bunch of fresh coriander (or basil if preferred)
1 small tin coconut cream
350ml vegetable stock or water
Belle & Wilde Original Loaf or your favourite flavour
To make your croutons
Cut your favourite Belle & Wilde Loaf into thick slices. Brush both sides of the slices with olive oil or melted butter, then cut into dice for your croutons. Place the croutons on an oven tray and bake in a hot oven (180°C), turning once, until golden and crisp. Remove from the oven.
To make your soup
Heat the butter or oil in a large pan and cook the onions over a low heat until softened. Add all the other ingredients. Stir. Cover and simmer for about 20minutes until cooked.
Blend the soup in a food processor or whizz with a stick blender in the pan for convenience.
Serve topped with Belle & Wilde Croutons and chopped fresh coriander (or basil).
A swirl of cream or a spoonful of crème fraiche makes a luxurious finishing touch.