Tomato Soup with Cheese & Pesto Toastie

Preheat the oven to 200C, gas mark 6.

Place the tomatoes, garlic, tomato puree and olive oil onto a non-stick baking tray. Break the tomatoes up using a fork and mix everything together. Cook for 30 minutes to roast and reduce down; this helps to intensify the flavour.

Once cooked, place the tomatoes into a saucepan, then add the water and stock cubes. Bring to a boil and simmer for 10 minutes.

Liquidise the soup and pass it through a fine sieve.

Reheat the soup, add a little cornflour and water to thicken slightly, then season well with salt, sugar, balsamic vinegar and pepper. Stir In the cream

Preheat the grill to the highest setting, then lightly toast the bread on both sides.

Mix the cheese, pesto, and mayo well.

Place two slices of bread onto baking parchment, on a baking sheet, untoasted side down. Spread half the cheese mix over the bread, nice and evenly.

Top with the two fully toasted slices then spread on the remaining cheese mix and press down. Finally, add the last piece of toast uncooked side up and press again.

Gently toast for 3-4 minutes, then carefully turn the sandwich over and cook the bottom uncooked slice until golden.

Remove from the grill and leave to cool for a couple of minutes, then cut into diagonals. Serve with the soup