Tomato Soup & Cheese Toasties

Quick Tomato Soup & Rolled Cheese Toasties

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Course Appetizer, Main Course, Soup
Cuisine Irish
Servings 4


  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 tbsp. tomato puree
  • 1 kg ripe tomatoes chopped
  • 700 ml vegetable stock warm
  • 3 tbsp. basil leaves
  • 50 ml double cream
  • 50 g butter diced
  • Salt and freshly ground black pepper

For the cheese toasties:

  • 8 slices batch bread or slice bread
  • 200 g grated cheese
  • 1 egg wash
  • 50 g butter


  • Heat the olive oil in a pan over a medium heat. Add the onion and garlic and sauté for a 1 – 2 minutes until golden. Add the tomatoes and some basil leaves.
  • Continue to sauté for another minute. Next, add in the warm vegetable stock and bring to simmer for about 5-10 minutes until cooked through.
  • Remove from the heat and process with a hand blender to a smooth purée. Add the cream and check the seasoning. Finish by add some butter to finish the soup. Keep aside warm.
  • In the meantime, prepare the rolled toasties by removing the crust of the edges. Using a rolling pin, roll and flatten each slice of bread. spread some cheese and roll each on themselves. Sealing with some egg wash.
  • Once the soup is ready, in a sauté pan, heat some butter add over medium / low heat cook the rolled cheese toasties on all sides for 2-3 minutes or until coloured on all sides and melted. Season well. Remove from the heat and serve the soup with the rolled toasties. Enjoy while hot.
Keyword lunch, mid-week, summer
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