Quick Tomato Soup & Rolled Cheese Toasties
Ingredients
- 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
Instructions
- 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.