• Recipe by
  • Prep time
    5 minutes
  • Cook Time
    20 to 25 minutes
  • Serves

Equipment: Classic Dutch Oven


6 large tomatoes

1 red onion

4 cups of water

1 cube of vegetable stock

1½ tablespoons of celery salt

A few splashes of tabasco sauce

1-2 thick slices of sourdough bread

Olive oil


Roughly chop the tomatoes and the red onion.

Heat up a splash of olive oil in your Kana Dutch Oven and add the onions. Stir and sauté for a couple minutes and then add the tomatoes. Stir to coat with the onion and oil. Add 4 cups of water and one vegetable stock cube.

Bring everything to a boil and then lower to a rumbling simmer. Cover and cook until the tomatoes are nice and soft.

Meanwhile, preheat the oven to 400º℉ (200℃) and cut your thick sourdough slices into croutons using a good bread knife. Drizzle the croutons with olive oil in a small bowl, season with salt and pepper and arrange them on a baking tray lined with Kana Parchment Paper. Toast in the oven for 8 minutes or until golden and crunchy.

Once the tomatoes in the pot are soft enough, blitz the soup until smooth using an immersion blender, or by transferring the soup in batches to a food processor or standing blender. Transfer the soup back into the pot, add the celery salt, and as much tabasco sauce as you'd like.

Finish by seasoning with more salt and some cracked black pepper and top with your sourdough croutons.

tomato soup in dutch oven with crispy croutons

Cooking a delicious meal is not im-pot-ssible when you use the right cookware.

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Melanie Hadida