Roasted tomato soup with cheese toasties
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 tablespoons, finely chopped, plus extra leaves, to garnish
WW Soft Malted Danish Bread
Marmite Yeast Extract
2 teaspoons, 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.