Step 1:
Take a stock pot, add oil and chopped onions. Sauté them for 4-5 minutes on a medium-high flame.
Step 2:
Once the onions are translucent, add the chopped garlic, carrots and Bird's Eye red chilli, and cook them for a minute.
Step 3:
Add the tomatoes from the tin, and basil leaves, then cover and cook for 5 minutes.
Step 4:
Meanwhile, prep the croutons and preheat the oven at 170C fan. In a small bowl, add all the ingredients written under garlic croutons, except the bread. Mix well.
Step 5:
Take a large bowl, and add the cubed bread slices. Pour the garlic oil mix all over the bread (make sure each slice is coated with the garlic oil), and mix well.
Step 6:
Spread the bread slices on a baking tray, and bake for 10-12 minutes. Flip and bake for the final 2 minutes. Then, take out the tray.
Step 4: Back to the soup
Blend this into a smooth paste, using the immersion blender.
Step 5:
Now add the chicken stock. Season with salt, pepper and cayenne pepper (be mindful while adding the salt as the chicken stock already contains some salt). Bring this to a boil. This will take about 7-8 minutes.
Step 6:
Once the soup is boiling, lower the flame, pour the double cream and mix well. Cover and let it cook for 3-4 minutes. Switch off the flame.
Enjoy creamy tomato soup with crunchy garlic croutons!
