Roasted Tomato Soup & Cheese Toastie
Roasted tomato soup with a deliciously rich cheese and garlic confit toastie.
Servings: 4
Ingredients
Tomato Soup
- 800 g roma tomatoes
- 2 red capsicums
- 2 brown onions
- 1 head of garlic
- 3 sprigs rosemary
- 3 tablespoon olive oil
- 1 teaspoon flakey sea salt
- 1 teaspoon cracked black pepper
- 1 bunch fresh basil
- 2 cups chicken or vegetable stock
- heavy cream (optional)
Cheese Toastie
- 4 slices white sourdough
- 30 g cheddar cheese grated
- 30 g Jarlsberg cheese grated
- 20 g parmeson or pecorino romano grated + extra for the crust
- 1 teaspoon dijon mustard
- 12 cloves garlic confit (optional)
- 2 tablespoon mayonnaise
- 1 tablespoon butter
- olive oil
Instructions
Roasted tomato soup
- Preheat the oven to 180 degrees celsius.
- Skin the onions, de-seed the capsicums and cut the tomatoes, capsicum and onions in half. Place into an oven proof dish with the rosemary and drizzle the olive oil all over. Season with salt and pepper. Cut the top off the head of the garlic and place into a small oven proof pot with a lid or into a sheet of alfoil. Drizzle with olive oil and season with a pinch of salt and pepper. Cover and bake everything for 1 hour. Allow the garlic to slightly cool and squeeze the garlic cloves out of their skin. Remove the rosemary leaves from their stem and discard the stem.
- Place all ingredients into a large pot with the chicken stock and ¾ of the basil. On a high heat, bring to the boil and then turn the heat down to low and leave to simmer uncovered for 20 minutes or until the soup is at a consistency you desire. Allow the soup to slightly cool then place all ingredients into a blender and blend until smooth. You can also use a stick blender for this step.
- Serve the soup into individual bowls and finish off with a drizzle of heavy cream and fresh basil leaves.
Cheese Toastie
- Spread the garlic confit and a thin layer of dijon mustard onto the bottom slice of bread per toastie. Evenly distribute the cheese across the toasties then top with the second slice of bread. Brush the top and bottom slice of bread with the mayonnaise and some grated parmeson.
- On a medium heat, melt the butter in a non stick pan with a drizzle of olive oil. Turn the heat to low and cook the toastie for 10 - 15 minutes per side to get that golden and crunchy layer. Serve with the tomato soup.
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