serves
4
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Soulful Soups
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 50 g butter
- 1 large brown onion, roughly
- 2 garlic cloves, roughly chopped
- 1 red capsicum, diced
- 1 rib celery (unpeeled), diced
- 1 carrot (unpeeled), diced
- 1 tsp salt
- 1 tbsp plain flour
- 2 x 400 g cans diced tomatoes
- 2 cups (500 ml) chicken or vegetable stock
- 1 cup loosely packed basil leaves
- ½ cup evaporated milk
For the parmesan bread
- 2 tbsp butter, very soft
- 4 very thick slices of white bread
- 1 cup freshly grated parmesan
Instructions
- Heat a large saucepan over medium heat and add the butter and fry the onion, garlic, capsicum, celery, carrot and salt for about 8 minutes, or until fragrant. Stir the flour in and cook, stirring, for 1 minute, then add the tomatoes, stock and half the basil leaves and bring to a simmer. Simmer for 30 minutes, then add the evaporated milk and blend in a high-speed blender to a smooth soup.
- Spread the butter on the bread and cover with a thick layer of the grated parmesan, pressing the cheese onto the bread. Heat a large frying pan over medium heat and fry the bread, cheese-down for about 3 minutes, or until the cheese is browned and crisp.
- Serve the parmesan bread with the soup, scattered with the remaining basil leaves.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Soulful Soups
