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Roasted Tomato & Bellpepper Soup with Gourmet Lavender Croutons

Ingredients:

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Tomato Soup:
Tomatoes – 1 kg (3 cups), quartered
Onions – 2, peeled and sliced
Garlic – 4 cloves, chopped
Red Bell Pepper - 1, chopped
Vegetable stock – 2 cups
Crushed pepper – 2 tbsp
Oregano – 1 tsp
Salt to taste
Olive oil – 1 tbsp

Croutons:
Bread (a small french bread baguette works best, but any bread can be used)
Lavender Gourmet Seasoning - 2 tbsp
Olive oil – 1 tbsp

Optional: Cream and chopped cilantro for garnish

 

Directions

Tomato Soup
Preheat the oven to 400 degrees F. In a bowl, mix together tomatoes, onions, bell pepper, garlic, oregano, salt and pepper with olive oil.

Lay them all in a baking tray and roast for about 45 minutes, until the tomatoes have turned soft.

Add it all to the blender along with the stock and blend until creamy.

Heat up and serve with croutons or your fav bread.

Croutons
Preheat oven to 375 F. Cut the bread into squares.

Whisk olive oil and herbs together bowl and add bread squares to cover them well.

Lay on a baking sheet with parchment paper and bake between 15 and 20 minutes until golden and crispy.

Finish the soup with a dollop of cream, sprinkle of cilantro, and top with the toasted croutons.