Tomato and bread soup with garlic croutons | Vegan Food |

Some people have soup snobbery and don’t consider it a proper meal; this repast is the perfect repost to those doubters. It is bursting with sunny Mediterranean flavours and as filling as any ‘proper’ meal.

Ingredients for 4:

Vine tomatoes – 1.5kg/3lbs

Extra virgin olive oil – 3tbls

Extra virgin olive oil with garlic – 0.5 cup/120ml

Crusty loaf – 300g cut up into cubes

Parmesan cheese – 2 tbls

grated Garlic – 3 cloves finely chopped

Tomato paste – 1 tbls

Arugula/Rocket – 40g

Lemon juice – 2 teaspoons, freshly squeezed

click for directions

Via Mariano Pallottini, Anik Buhlmann, Virginia Cruz