Salami and Tomato Soup

Salami and Tomato Soup

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Servings: 4
Calories: 376


  • 2 oz sliced salami skinned and roughly chopped
  • 1/2 oz butter
  • 4 oz potatoes diced
  • 4 oz carrots diced
  • 1 onion roughly chopped
  • 1 teaspoon sweet paprika
  • 8 oz can chopped tomatoes
  • 1/4 pint tomato juice
  • 3/4 pint chicken stock
  • 1/4 teaspoon dried rosemary
  • salt and freshly ground white pepper
  • 14 oz can cannellini beans drained
  • 1 tablespoon chopped fresh parsley

for the sesame croutons

  • 1 oz butter softened
  • 1 tablespoon sesame seeds
  • 1 teaspoon French mustard
  • 4 thick slices white bread crusts removed


  • Melt the butter in a saucepan, add the potatoes, carrots, onion and paprika and cook gently for 5 minutes until the onions are soft.
  • Stir in the tomatoes and their liquid, the tomato juice and stock then bring to the boil. Lower the heat, stir in the rosemary and season with salt and pepper. Cover and simmer for 20 minutes until the vegetables are tender.
  • Remove from the heat and leave to cool slightly, then puree in a blender or work through a sieve.
  • Make the croutons: put the butter in a bowl and beat in the sesame seeds and mustard. Spread on one side of each slice of bread. Cut the
  • bread into 2 cm (3/4 inch) cubes and put them in a frying-pan. Cook gently for 5 minutes or until they are golden, turning frequently.
  • Return the soup to the rinsed-out pan and stir in the salami. Add the beans and heat through gently for 5 minutes, then taste and adjust the seasoning if necessary.
  • Ladle the soup into warmed individual bowls or a soup tureen, top with the sesame croutons and then sprinkle over the chopped parsley. Serve the soup at once.
Calories: 376 kcal
Carbohydrates: 45 g
Protein: 16 g
Fat: 17g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 37 mg
Sodium: 967 mg
Potassium: 629 mg
Fiber: 8 g
Sugar: 8 g
Vitamin A: 5536 IU
Vitamin C: 21 mg
Calcium: 193 mg
Iron: 5 mg
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