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Photo of Tomato soup with cheese toasties by WW

Tomato soup with cheese toasties

PersonalPoints™ per serving
Total Time
1 hr 20 min
15 min
1 hr 5 min


Red onion

½ medium, cut into thin wedges


800 g, halved


3 clove(s)

Olive oil

1½ tsp

Vegetable stock cube

1 individual, to make 300ml vegetable stock

Fresh basil

2 tbs, finely chopped, plus extra to serve

Light rye bread

120 g, (4 x 30g slices), toasted

Vegemite spread

2 tsp

Extra light cheddar cheese

100 g, grated


  1. 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.
  2. 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.
  3. 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.


Cook’s tip: This soup is also just as delicious served cold. Soup can be frozen in an airtight container for up to 6 months.