Tomato Soup with Cheesy Fish Finger Croutons

Aren’t we all in need of some comfort food right now. What better than to snuggle up with a steaming bowlful of this silky, creamy tomato soup with a twist – mouthwatering Sea Harvest Fish Finger croutons to make the perfect accompaniment!

Serves 3-5
Prep: 20-25 min
Cook 30-50 min

Tomato Soup with Cheesy Fish Finger Croutons

Serves 3-5
Prep: 20-25 min
Cook 30-50 min

Aren't we all in need of some comfort food right now. What better than to snuggle up with a steaming bowlful of this silky, creamy tomato soup with a twist – mouthwatering Sea Harvest Fish Finger croutons to make the perfect accompaniment!

Ingredients

Soup

olive oil
1 large onion, chopped
2 cloves of garlic, chopped
2 tins of tomato puree
1 C (250 ml) beef stock
1 ½ C (375 ml) fresh cream
1 Tbsp (15 ml) dried oregano
A small handful of fresh basil, chopped
Sea salt and freshly ground pepper

Cheesy Fish Finger Croutons

12 Sea Harvest Fish Fingers, cooked according to the package instructions.
12 ‘cheese sticks’ – slices of cheese roughly the same shape as the top of a fish finger and about 2mm thick.

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Method

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.

How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.