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Roast tomato soup with cheesy phyllo sandwiches

By Abigail Donnelly
Full StarFull StarFull StarHalf Star
4
Easy
10 minutes
1 1/4 hours

Ingredients

  • 16 ripe tomatoes, halved
  • 6 T extra virgin olive oil
  • 2 T sugar
  • 4 garlic heads, halved
  • 2 rosemary sprigs
  • Sea salt and freshly ground black pepper, to taste
  • 2 T tomato paste
  • 500 ml vegetable stock
  • 30 g fresh Italian parsley, to garnish
    • For the cheesy phyllo sandwiches:

  • 6 phyllo pastry sheets
  • 2 T butter, melted
  • 1 x 500 g Woolworths fresh cheese sauce sachet

Method

Preheat the oven to 160°C.

Place the tomatoes on a baking tray, cut side up. Drizzle with olive oil and sprinkle with sugar, then add the garlic and rosemary and season to taste. Roast for 45 minutes.

Transfer the roast tomatoes (setting 8 halves aside to garnish), 3 heads garlic, rosemary and juices to a large saucepan. Add the tomato paste and vegetable stock.

Bring to a simmer, then blend until smooth.

To make the cheesy phyllo sandwiches, place 1 sheet phyllo pastry on a baking tray and brush with a little butter. Top with 2 more sheets of pastry, also brushing with butter.

Pour the cheese sauce* over the pastry and layer the remaining sheets of phyllo pastry, also brushing with butter, on top of the cheese sauce.

Bake for 30 minutes or until golden.

Top the soup with the remaining tomato and garlic and serve with the cheesy phyllo sandwiches. Garnish with parsley.

*Cook's note: you can also make your own cheese sauce from scratch.