Roasted tomato soup with cheese toasties
1 hr 20 min
1 hr 5 min
When it’s blowing a gale outside, what could be better than a big bowl of delicious tomato soup? One that’s served with a cheese toastie on the side, of course!
½ medium, cut into thin wedges
800 g, vine, halved
3 clove(s), thickly sliced
Vegetable stock cube(s)
1 cube(s), to make 300 ml hot stock
2 tablespoon(s), finely chopped, plus extra leaves, to garnish
Calorie Controlled White Bread
2 teaspoon(s), level
Half Fat Cheddar Cheese
100 g, grated
- Preheat the oven to 160°C, fan 140°C, gas mark 3. Put the onion, tomatoes (cut-side up) and garlic onto a baking sheet lined with baking paper. Drizzle with the oil and season to taste. Roast for 1 hour until all the vegetables are soft. Remove from the oven and increase the temperature to 180°C, fan 160°C, gas mark 4.
- Put the roasted vegetables and garlic, along with any juices, into a blender with the stock and basil, and blend until smooth. Keep warm in a pan while you make the toasties.
- Lightly toast the bread, then spread two of the slices with the Marmite, followed by three-quarters of the grated cheese. Put the other pieces of toast on top and scatter over the remaining cheese, then put both sandwiches onto a baking sheet and bake for 2-3 minutes until the cheese is golden and melted. Cut into triangles, then serve the soup with an extra scattering of basil leaves, a sprinkling of freshly ground black pepper and the toasties on the side.
This soup is also just as delicious served cold. The soup can be frozen in an airtight container for up to 6 months.