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| Tomato Soup with Toasted Cheesy Melt |
Serves 4 to 6
EASY GREAT VALUE
Preparation: 15 minutes
Cooking: 25 minutes
Ingredients:
- butter 1 T
- olive oil 3 T
- leeks 3, finely chopped
- garlic 3 cloves, finely chopped
- bay leaves 3
- tomato paste 2 T
- ripe tomatoes 8, roughly chopped
- Italian chopped tomatoes 1 x 390 g can
- chicken stock 2 cups
- sea salt and freshly ground black
- pepper, to taste
- white bread 6 thick slices
- mature white Cheddar 240 g, sliced
Directions:
- 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.
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