Tomato soup with cheese toasties
½ medium, cut into thin wedges
800 g, halved
Vegetable stock cube
1 individual, to make 300ml vegetable stock
2 tbs, finely chopped, plus extra to serve
Light rye bread
120 g, (4 x 30g slices), toasted
Reduced-fat 15% cheddar cheese
100 g, grated
- Preheat oven to 160°C. Line a baking tray with baking paper. Place onion, tomatoes (cut-side up) and whole garlic cloves onto baking tray. Drizzle with oil and season with salt and pepper. Bake for 1 hour or until all vegetables are soft. Remove from oven and increase temperature to 180°C.
- Peel garlic then add garlic flesh and roasted vegetables along with any juices, with stock and basil into a blender, and blend until smooth. Transfer to a medium saucepan and keep warm over low heat while you make the toasties.
- Line baking tray with baking paper. Spread two of the toast slices with Vegemite, followed by three-quarters of the grated cheese. Put the other pieces of toast on top and scatter over remaining cheese, then transfer both sandwiches to a baking tray and bake for 2-3 minutes until the cheese is golden and melted. Cut into triangles. Divide soup among bowls and top with extra basil and season with pepper. Serve soup with toasties.