Rich Tomato & Roasted Red Pepper Soup With Grilled Cheese Croutons & Zingy Salsa Verde

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Turn on the grill setting on your oven, then take out a baking tray and a large saucepan. 

STEP 2

Slice the ciabatta in half horizontally, then grate the mozzarella and spread it evenly between the two halves. Place under the grill until melted, around 5 minutes.

STEP 3

Add the cannellini beans with the liquid t to your saucepan along with the tomato soup. Place over a medium heat and cook until piping hot, around 5 minutes. We recommend blending the beans into the soup with a stick blender to make it thick and creamy, but you could leave them whole too. If the soup becomes too thick for your preferences, add a little water. Season to taste with salt (we use minimal salt in our sauces so you can adjust to your taste and health preferences).

STEP 4

Once the cheese has melted onto the ciabatta, remove from the oven and cut them into croutons by slicing into three lengthways and then into small cubes, around 2cm.

STEP 5

To serve up, divide the soup between serving bowls, top with the grilled cheese croutons and drizzle everything with salsa verde. Enjoy!