Cream of Tomato Soup w Cheese Toasties
A classic for a reason, this creamy tomato basil soup is rich, comforting and delicious. Dip those melty cheese toasties in for ultimate joy
Ingredients
Directions
- 1
Preheat oven to 200C/ 400F.
- 2
Chop toms in half and onion in quarters. Add to a baking tray with evoo, salt and pepper.
- 3
Separate the onion slices slightly so they aren’t just four bits.
- 4
Chop the top of garlic bulb and wrap in tin foil with some evoo.
- 5
Add to the baking tray and bake for 40 mins, until soft and juicy!
- 6
Squeeze the garlic out of the skin and add all to a blender.
- 7
Blend until smooth then add your basil and blend again.
- 8
Add to a big saucepan with the tomato puree.
- 9
Mix and then add your cream, mix and then add your chicken stock.
- 10
Finish with the sugar to balance the acidity.
- 11
Taste and season further if you wish!
- 12
Keep the soup warm whilst you make some cheese toasties.
- 13
I put mozzarella and sharp cheddar in mine and fried it on both sides with lots of butter!
- 14
Cover your toasties to ensure the cheese melts in the middle.
- 15
Serve the soup with some parmesan, pepper, evoo and some basil leaves.
- 16
Dip your toasties in!
