Recipe | Roasted tomato soup with cheese soldiers

If I had to choose, I’d say that tomato soup is one of my absolute favourites in the cooler months; especially when served with a cheese toastie dipper. Roasting fresh tomatoes with aromatics and a good glug of olive oil builds so much caramelly depth, then I love to finish it with a generous dollop of basil pesto for a burst of freshness.

When I shot this recipe, I had friends tell me this was the best soup they’d ever had, so if you’re sick of taking my word for it, you can take theirs!

Vegetarian

Serves: 6

Prep time: 15 minutes

Cook time: around 60 minutes

Ingredients

1kg fresh tomatoes, halved

6 cloves garlic, peeled

1 brown onion, roughly diced

1 Tbsp dried oregano

olive oil

2 cups vegetable stock

¼ tsp baking soda (see note)

300ml cream

pinch of sugar (optional; see note)

basil pesto (to garnish)

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Cheese soldiers

12 thick slices of white bread

Plain or garlic butter

1 ½ cups grated cheese

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Method

Preheat the oven to 180°C fan bake.

Place the halved tomatoes cut side up in a roasting dish, then scatter in the garlic cloves, chopped onion and dried oregano. Season generously with salt and pepper, drizzle with olive oil, then roast for 30–40 minutes, or until the vegetables are golden and caramelised.

Pour the vegetable stock into the roasting dish, and return to the oven for 10 minutes. Once cooked, use a wooden spoon or spatula to scrape the bottom of the roasting dish, so the delicious caramelised bits aren’t left behind.

Carefully pour the stock and vegetables into a blender or a large pot if using a stick blender. Add the baking soda and blend until as smooth as possible. Transfer to a pot if not already in one.

Bring the soup to a simmer over a medium heat, then stir through the cream. Leave to simmer gently for 15 minutes, then season to taste with salt, pepper and a pinch of sugar, if needed.

While the soup is simmering, make the cheese soldiers by spreading each piece of bread with butter. Turn the bread so the butter is on the outside, then sprinkle the cheese over half of the slices. Season with salt and pepper, then top with the other slices and toast in a frying pan or sandwich press.

Cut the toasties into four lengths, then serve alongside the soup, garnished with basil pesto and a drizzle of olive oil.

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Notes: Baking soda helps break down the vegetables and acidity, which will result in a creamy balanced soup. The sugar also counters acidity.

This soup can be frozen easily, along with assembled but uncooked toasties. They can then be toasted fresh when needed.

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Other recipes from More Than Toast — 

Honey mustard smashed potato salad

Fridge fritters with garlicky chilli yoghurt