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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.
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.
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