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Great value

Tomato soup with toasted cheesy melt

25 minutes

Tomato soup with toasted cheesy melt

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 T butter
3 T olive oil
3 leeks, finely chopped
3 cloves garlic, finely chopped
3 bay leaves
2 T tomato paste
8 ripe tomatoes, roughly chopped
1 x 390 g Italian chopped tomatoes can
2 cups chicken stock
sea salt and freshly ground black pepper, to taste
6 white bread thick slices
240 g mature white Cheddar, sliced

Method

In a saucepan, gently fry the leeks in the butter and oil over a medium heat until soft and golden. Add the garlic and bay leaves and cook for 2 minutes.

Add the tomato paste and ripe tomatoes and cook until soft. Add the remaining ingredients except the bread and cheese and simmer for 15 minutes. Remove the bay leaves.

Pour the soup into a blender and blend until still slightly chunky.

Preheat the oven’s grill to its highest temperature. Place the bread onto a baking tray and top with the Cheddar slices. Grill until bubbling and golden. Serve with the soup.

DISCOVER MORE SOUPS HERE

Spinach lasagne

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Baked conchiglie carbonara

Ventaglietti al limone (pigs’ ears)

Chocolate crêpe cake with Nutella cream

Creamy haddock chowder with French toast

Pinkie’s buttermilk pudding

Crudo with pangrattato

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Italian bean and smoked pork soup “bunny chow”

Asian-style rotisserie chicken salad

Indian corn dhal with chickpea fritters

Rolene’s lemon meringue pie

Tomato soup with toasted cheesy melt

Tomato soup with toasted cheesy melt

Ingredients

Method