Tomato Soup with Cheesy Fish Finger Croutons

Soup

• Heat a splash of olive oil in a medium-size pot over medium heat.
• Add the onions and fry until softened and translucent. Add the garlic and fry for another minute until fragrant.
• Add the 2 tins of tomato puree and the beef stock and mix to combine.
• Add the cream and simmer for 15 minutes to thicken.
• Add the dried oregano and fresh basil and remove the pot from the heat.
• Blitz the soup with a stick blender and season to taste.

Cheesy Fish Finger Croutons

• Preheat the oven to 200 ºC.
• Use one fish finger to accurately measure and cut slices of cheese that will fit the tops of the fish fingers in preparation for grilling (about 2mm thick).
• Lay the Sea Harvest Fish Fingers on a baking tray from frozen. Place into the oven and bake until golden brown.
• When ready, remove from the oven and lay the cheese slices on top the fish fingers and place back in the oven to grill for 1-2 minutes to melt the cheese.
• Remove the fish fingers from the oven and allow to cool slightly before cutting them up into bite-size croutons. Serve the soup with cheesy fish finger croutons and crusty bread.