Spanish-style Tomato Soup with Smoked Paprika & Garlic Croutons

Ingredients

• 2 Tbsp olive oil
• 1 tsp Gregg's Crushed Garlic
• 1 medium onion, finely diced
• 1 litre chicken or vegetable stock
• 2 x 400g cans chopped tomatoes
• 1 tsp Gregg's Smoked Paprika

• Garlic Herb Croutons

  • 4 thick slices of ciabatta or similar bread
  • olive oil
  • Gregg's Garlic & Herb Sea Salt

Method

Preheat the oven to 200°C.

Heat the olive oil in a large saucepan over low heat. Add the Gregg's Crushed Garlic and the onion and cook for 3 to 4 minutes until the onion is soft.

Add the stock, tomatoes and Gregg's Smoked Paprika and bring to the boil. Reduce the heat to low and simmer for a further 20 minutes, stirring occasionally. When you are ready to serve, give the soup a quick blend with a stick blender if you have one. Otherwise leave it chunky.

Meanwhile, prepare the croutons. Brush each slice of bread on both sides with olive oil, then lay them on a baking tray and give them all a generous sprinkling of Gregg's Garlic & Herb Sea Salt. Bake in the preheated oven until just browning around the edges - about 5 minutes.

Serve the soup in warm bowls with the croutons on the side.  Garnish with freshly chopped basil or parsley.

Recipe courtesy of Taste Magazine.