Vegetarian mains
Panzanella tomato soup
A spoonable version of the classic Italian bread salad. It has all the key elements, but the bread is baked into croutons for added crunch
Ingredients
- 2 onions, sliced
- 2 celery sticks, finely diced
- 1.2kg tomatoes, halved
- olive oil
- 3 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 700ml vegetable or chicken stock
- 2 slices of stale sourdough
- 1 roasted pepper, skinned and chopped
- 2 tbsp capers
- small bunch of fresh basil
Method
To make the croutons
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Step 1
Tear the bread into bite-sized pieces. Throw them into a roasting tray with 1 tbsp of olive oil and a pinch of salt.
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Step 2
Bake for 10-12 mins, until golden. You can make these ahead of time and store them in an airtight container.
To make the soup
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Step 1
Preheat the oven to 200˚C/Gas 6.
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Step 2
Add the onions, celery and tomatoes to a roasting tray with 3 tbsp of olive oil. Season with salt and pepper.
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Step 3
Roast for 40 mins, turning halfway through, until soft and starting to darken at the edges.
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Step 4
Remove from the oven and tip straight into a blender. Add the garlic, tomato purée and stock. Blend until completely smooth.
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Step 5
Stir in the peppers and capers, pour into bowls and garnish with croutons and freshly torn basil.