Soup-er Simple Tomato Soup with Fish Finger Croutons
For the soup
800 grams vine tomatoes, halved
2 red onions, cut into wedges
3 red peppers, roughly chopped
4 tablespoons olive oil
5 garlic cloves, bashed in their skins
few thyme sprigs
- Cook the Donegal Catch Fish Fingers according to the packet instructions
- For the soup, preheat oven to 200 C / 180 C fan. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Add in the garlic and thyme sprigs, then roast for 30 - 40 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Tip the veg into a large saucepan and add 300 - 400 ml water, then blend with a stick blender. Depending on the consistency you want your soup - we suggest starting with the smaller amount of water then adding more if you find the soup is still too thick.
- Season the soup to taste and heat through just before serving.
- Chop the fish fingers into crouton sized pieces and divide the soup between bowls. Top with the croutons then drizzle with the pesto and garnish with a few basil leaves.