Tomato cream soup for a hearty lunch: step-by-step recipe for a delicious dish

Soup is just one of those lunch options that you'll never get bored of because there are so many flavor combinations to be found.

But if you're trying to eat more protein – one of the most satisfying macronutrients – it can be hard to find a soup recipe that provides you with enough of it. That's where tomato cream soup, a recipe posted on TikTok by food blogger Emily English, also known as @emthenutritionist, comes in.

Ingredients for the soup:

• 500 g of raw tomatoes
• One large red pepper, cut into pieces without seeds
• One small red onion, peeled and diced
• One garlic bulb, cut horizontally in half
• Half of a seedless red chili pepper for less spice (optional)
• A pinch of dried rosemary
• 400 ml of chicken broth
• 80 g of cheese
• Fresh basil.

For sourdough croutons:

• Two slices of sourdough bread, diced
• 20 g of grated Parmesan cheese
• One teaspoon of honey
• One teaspoon of olive oil.

Method of preparation

1. Preheat the oven to 200°C (convection). Place the halved tomatoes, red pepper, red onion, garlic clove, and chili on a baking sheet.

2. Drizzle with olive oil, sprinkle with dried rosemary, and season with salt and pepper.

3. Bake for 25-35 minutes until soft and caramelized.

4. Then mix the roasted vegetables with the chicken broth, three to four cloves of fried garlic, and cheese until smooth.

5. For the croutons, mix the sourdough cubes with the olive oil and Parmesan cheese. Spread them on a baking sheet and fry at 180°C (fan) for 8-10 minutes until golden and crispy or in a deep fryer.

6. Before they are ready, drizzle with a little honey and fry until golden.

7. Serve the soup in bowls with croutons and fresh basil for garnish.

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