Roasted tomato soup with cheese toasties
6
Points®
Total time: 1 hr 20 min • Prep: 15 min • Cook: 1 hr 5 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
Red onion
0.5 medium
Tomato
800 g
Garlic
3 clove(s)
Olive Oil
0.5 tablespoon(s)
Vegetable stock cube
1 cube(s)
Basil, fresh
2 tablespoon(s)
Calorie Controlled White Bread
4 slice(s)
Yeast Extract
2 teaspoon(s), level
Half fat Cheddar cheese
100 g
Instructions
1
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.
2
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.
3
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.
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