Comments Off on Tomato Soup with Cheese & Pesto Toastie

Servings 4
Calories 811 kcal
Prep Time25 minutes
Cook Time40 minutes
Total Time55 minutes

Ingredients
 

For the tomato soup:

  • 1.2 kg plum tomatoes, (3 x 400g tins)
  • 4 cloves garlic, finely chopped
  • 2 tbsp tomato puree
  • 4 tbsp olive oil
  • 450 ml water
  • 2 vegetable stock cubes
  • cornflour and water, mixed together
  • 1 pinch salt
  • 1 pinch sugar
  • Balsamic vinegar
  • 1 pinch freshly ground pepper
  • 100 ml single cream

For the Cheese and pesto toastie:

  • 6 slices white bread
  • 300 g mature Cheddar cheese, finely grated
  • 5 tbsp mayo, roughly
  • 1 tbsp green pesto

Instructions
 

To make the tomato soup

  • 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

To make the cheese and pesto toastie

  • 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
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Nutrition Facts
Tomato Soup with Cheese & Pesto Toastie
Amount per Serving
Calories
811
% Daily Value*
Fat
 
65
g
100
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
12
g
Monounsaturated Fat
 
22
g
Cholesterol
 
111
mg
37
%
Sodium
 
1200
mg
52
%
Potassium
 
889
mg
25
%
Carbohydrates
 
35
g
12
%
Fiber
 
5
g
21
%
Sugar
 
11
g
12
%
Protein
 
25
g
50
%
Vitamin A
 
3637
IU
73
%
Vitamin C
 
43
mg
52
%
Calcium
 
675
mg
68
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bread, cheese, tomato
Course Main Course, Snack, Soup, Vegetables
Cuisine British, ITV This Morning, Winter
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