Tomato Soup

• doses: 6 servings
• tempo ativo: 10 mins
• tempo total: 40 minutes

Ingredientes

Soup:

1 tbsp. olive oil

1 large onion - peeled and chopped

3 cloves of garlic - peeled and roughly chopped

1 medium sweet potato - peeled and chopped

1 large red bell pepper - deseeded and chopped

32 oz (3 x 400ml) tinned/canned chopped tomatoes in juice

1 cup (240ml) vegetable stock

1 tbsp. tomato puree

1 tbsp caster sugar

4 tbsp. double/heavy cream

salt and pepper

Basil Cheese on Toast:

6 Slices thick cut bread

1.5 packed cups (150g) mature cheddar cheese - grated

6 shakes of Worcestershire sauce

3 tbsp fresh basil - chopped (ideally chop it just before serving)

Instruções

Heat the oil in a large saucepan and add in the onions. Cook on a low heat for 5-6 minutes until the onions are soft and translucent.

Add in the garlic, sweet potato and red pepper and cook for 2 minutes.

Add in the tins of tomatoes, stock, tomato puree and sugar. Bring everything to a gently bubble, then simmer for 20 minutes, stirring every so often, until the sweet potato is tender.

Whilst the soup is simmering, lightly toast your bread on both sides under the grill.

When lightly browned, split the grated cheese between the slices of toast and add a shake or Worcestershire sauce to each piece.

Place the toast back under the grill until melted and bubbling.

At this point your soup should be ready. Turn off the heat and blend the soup using a hand blender. Stir in the cream and season to taste with salt and pepper.

Split the soup between 6 bowls and serve with the cheese on toast. Sprinkle the cheese on toast with the chopped basil right before serving.