Creamy Tomato Basil Soup with Cheese Toasties

Ingredients

• 8 large tomatoes (halved)
• 1 handful small pomodoro tomatoes
• 1 white onion (quartered; separate the slices slightly)
• 1 small bulb garlic (cut off the top; wrap in foil with a little olive oil)
• 0.5 tsp salt
• 0.25 tsp black pepper
• olive oil (a few good glugs, including some for wrapping the garlic and roasting; extra for serving)
• 1 handful fresh basil (some leaves reserved for serving)
• 0.75 cup double/heavy cream
• 1 cup chicken stock (vegetable stock may be used instead)
• 2 tsp tomato purée
• 1 tbsp brown sugar
• mozzarella (for the cheese toasties; amount not specified)
• sharp cheddar (for the cheese toasties; amount not specified)
• butter (lots, for frying the toasties; amount not specified)
• bread (for the toasties; amount not specified)
• Parmesan (to serve)

Steps

1. 1

   Preheat the oven to 200°C (400°F). Halve the large and small tomatoes, and quarter the onion. Place them on a baking tray and separate the onion slices slightly so they are not left in four solid pieces.

2. 2

   Drizzle the tomatoes and onion with olive oil, then season with the measured salt and pepper.

3. 3

   Cut the top off the garlic bulb, wrap it in foil with a little olive oil, and place it on the tray with the tomatoes and onion.

4. 4

   Roast for 40 minutes, until the vegetables are soft and juicy.

5. 5

   Squeeze the roasted garlic cloves out of their skins and transfer them with the roasted tomatoes and onion to a blender. Blend until smooth.

6. 6

   Add the fresh basil to the blender and blend again until incorporated.

7. 7

   Transfer the blended mixture to a large saucepan. Add the tomato purée and mix it in.

8. 8

   Add the cream and mix until combined.

9. 9

   Add the chicken stock and stir to combine.

10. 10

    Stir in the brown sugar to balance the acidity. Taste and add further seasoning if desired.

11. 11

    Keep the soup warm while preparing the toasties.

12. 12

    Fill bread with mozzarella and sharp cheddar. Heat plenty of butter in a pan and fry the toasties on both sides until golden and crisp. Cover them while cooking so the cheese melts in the middle.

13. 13

    Serve the soup with Parmesan, black pepper, a drizzle of olive oil, and basil leaves. Serve the toasties alongside for dipping.

Notes

The source does not specify quantities for the toastie ingredients, serving garnishes, or olive oil, nor does it give a toastie cooking time. Toastie bread is inferred from the stated cheese toasties. The written method does not specify simmering the soup after adding the stock.

Nutrition per serving

• soup
• main
• vegetarian option
• comfort food
• roasted
• autumn
• with cheese toasties