Tomato Soup with Cheese Toasties

 

Tomato Soup with Cheese Toasties

This recipe is a classic for good reason. Our Tomato Soup is made with organic tomatoes bottled straight from the source, from the Navarra region in Spain. We've paired ours with a delicious smoked-cheese toastie, just perfect for dipping. This is the ultimate comfort food for winter.
Course Main Dish
Cuisine British
Servings 4

Equipment

  • stick blender

Ingredients
  

  • 2 tbsp Le Conquerant Demi-Sel Butter
  • 1 brown onion roughly diced
  • 2 x 660g Monjardin Organic Tomatoes
  • 500ml Aneto Vegetable Broth
  • Tasman Sea Salt 
  • freshly cracked pepper 

Cheese Toasties

  • sourdough bread allow 2-3 slices per serve
  • Le Conquerant Demi-Sel Butter
  • Quicke's Smoked Cheddar  grated
  • Red Cheshire (or any English cheddar) grated

To Serve

  • 1 tbsp Meander Valley Double Cream per person
  • fresh basil
  • Château d'Estoublon EVOO to drizzle

Instructions
 

Tomato Soup

  • Heat butter over a gentle heat in a large saucepan, gently sauté onion in butter until golden and transparent.
  • Add tomatoes and 500ml of vegetable stock. Simmer on a gentle heat for 25 mins, season with salt & pepper to taste.
  • Remove from the heat and using a stick blender, blitz until velvety and smooth - optional adding an extra knob of butter gives an extra velvety texture to the soup.

Cheese Toasties

  • Set grill/oven to 200C.
  • Slice sourdough loaf into even slices and butter one side of the bread. Lay buttered side up on a baking tray lined with foil.
  • Grill bread slices under a hot grill until tops are golden, but not cooked entirely through.
  • Remove tray from oven and turn over the bread slices, add a generous amount of mixed grated cheese over the top of each slice and place tray back under the grill on high heat.
  • Once cheese has melted sufficiently and the tops are golden and bubbly, turn off the heat. Sandwich together the toast halves and rest in the oven before serving with the soup.
  • Remove from oven just prior to serving and slice sandwiches into halves or batons for dipping.

To Serve

  • Ladle tomato soup into each bowl, top with a dollop of double cream and a few basil leaves to garnish. Add a final drizzle of EVOO and a touch of sea salt before serving alongside cheese toasties for dipping.

Video

Keyword Cheese, Comfort Food, Sandwich, Soup

SHOP THIS RECIPE

Like this Recipe?

More Delicious Recipes

Dulcey Pumpkin Pie

  This recipe strikes a perfect balance between the sweet, cinnamon flavours of your favourite pumpkin pie, coupled with the toasty notes of Valrhona Dulcey

Chocolate Mooncakes

  Traditionally eaten during the Mid-Autumn Festival, we are giving these mooncakes an upgrade with Valrhona Manjari 64% dark chocolate and cocoa powder. Showcasing the

Ricotta Hotcakes

  Make the ultimate breakfast in bed with That's Amore Buffalo Ricotta. This award-winning buffalo ricotta is a traditional whey cheese that is made from

Deep Fried Pickles

  Celebrate this Independence Day with our Fried Pickle Recipe. Made with Dillicious Not So Sweet pickle halves. We’ve rolled them in seasoned flour, fried

Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.