Jalapeño Cheese Toastie + Roasted Tomato Soup

Directions

1. 1

   Half the tomatoes, chop the onion in large chunks, cut the garlic top off. Place on a baking tray, drizzle over olive oil, add paprika, mixed herbs, salt and pepper. Bake at 200c for 45mins.

2. 2

   Transfer to a deep pan and push the garlic cloves out. Pour in veg stock, blitz until smooth.

3. 3

   Butter the bread, add cheddar, pesto and mozzarella. Heat butter in a pan, toast one side and remove.

4. 4

   Add butter to the pan, once melted add grated cheddar and jalapeños. Place the toastie on top. Let this cook for 2mins until the bottom is lightly golden.

5. 5

   Spoon the tomato soup into bowls, top with pesto. Dip in the cheese toastie and enjoy!