Tomato Soup with mussels served with crispy herbed croutons

mussel-soup-lgThere’s something quite comforting about a warm lush tomato soup. it almost makes you want to curl up under the duvet and relax… a good one makes everything ‘just better’ this lovely soup has the addition of fresh mussels and crispy croutons…. what more could you want?








Tomato Soup with mussels served with fried Bread and Herbs

By 6th May 2016


In olive oil, cook the leek and onions. When soft, add the garlic and a large pinch each of mint and basil and a little marjoram. Cook for a few minutes, then add the wine and cook for a further few minutes. Add the tomatoes and passata, the pure, hot water and season. Cover and cook for about 45 minutes. Meanwhile make the fried bread. Dice the bread and toss with the garlic poder, very finely chopped parsley, a little salt and olive oil. Fry until browned evenly. Set aside.

Remove the soup from the stove and blend. Return to the stove and bring back to a simmer. Add the cleaned mussels (defrosted if using frozen ones) and cook for about 5 minutes. Serve with fried bread scattered on top.


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