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Lunch

Sundried Tomatoes, Ginger & Paprika Croutons and Orange Crème Fraîche

Mix up your soup with our tantalisingly tasty Soup Toppers!

This recipe is perfectly suited to our Tomato, Orange & Ginger Soup and will bring some extra warmth and freshness to your dish.

Difficulty Medium
Time 1 hour 10 minutes
Serves 4
Diet Vegetarian
  • Sundried Tomatoes
  • 1 punnet of Heritage Tomatoes

    50ml olive oil

    10g Garlic

    10g thyme leaves

    Salt and pepper

  • Ginger and Paprika Croutons
  • 1 Sourdough

    50ml Olive oil

    30g finely diced ginger

    5g smoked paprika

    Salt & pepper

  • Parsley Oil
  • 100g parsley

    200ml oil

  • 200g Crème Fraîche
  • 1 Orange
Tomato, Orange & Ginger
Super Good Tom Orange Ginger
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Sundried Tomatoes

Halve tomatoes and place in a bowl

Add garlic, thyme and oil

Season

Place on a tray and bake in the oven on a very low setting to dry out for 1 hour

Ginger and Paprika Croutons

Slice bread very thinly

Drizzle with oil and add paprika and ginger

Season

Bake at 170°C for 5 minutes until crisp and golden

Parsley Oil

Bring a large pan of water to the boil

Blanch the parsley for 10 seconds and immediately plunge into cold water to stop the cooking process, this helps keep the vibrant green colour

Drain and squeeze out as much water as possible

Blitz with the oil until uniform in colour

To Serve

Add the Ginger & Paprika Croutons & Sundried Tomatoes onto the soup for richness and crunch. Then drizzle soup with Crème Fraîche and grate over some Orange zest. Finally finish off with a swirl of Parsley Oil.

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