Chunky Tomato Soup With Croutons

Recipe by Ryvita 

• RYVITA® Crispbread
• 2 tbsp olive oil
• 900g diced tomatoes
• 3 cloves of finely chopped garlic
• 1 medium diced potato
• 1 chopped celery stick
• 1 vegetable stock cube
• 400ml water
• 2 tbsp finely chopped basil
• 1 bay leaf
• 1 tbsp brown sugar
• A pinch of salt and pinch of pepper

1. Heat the oil in a large pot. 
2. Sauté onion, garlic and the bay leaf on a medium heat until the onions are soft and translucent. 
3. Meanwhile boil the potato for 5 minutes in 400ml of water. Do not drain the water. Add the diced potato, tomatoes and celery to the oil and cook on a medium heat for 10 minutes. 
4. Dissolve the stock cube into the potato water and stir in along with the sugar. Bring to the boil, then simmer for 5 minutes. 
5. Remove the bay leaf before blending soup until your desired consistency is reached. 
6. Stir in basil and add salt and pepper to taste. 
7. Break up a Ryvita Crispbread and pop in for the perfect crouton.