Tomato Soup with Cheese Toasty Fingers
Photography by Olivia Galletly.
Rich tomato, basil and parmesan soup with crunchy sourdough and cheddar toasty fingers.
Serves: 4
INGREDIENTS
1 brown onion, diced
3 cloves of garlic, sliced
1 tablespoon olive oil
1 teaspoon of dried oregano
2 tins of tomatoes
1 cup of chicken or vegetable stock
10 large basil leaves, roughly chopped
1 parmesan rind, roughly 5cm wide
¼ teaspoon chilli flakes, optional
2 teaspoons of soft brown sugar
8 slices of sourdough
100 grams cheddar cheese
salt
freshly ground black pepper
METHOD
In a deep dish over a medium heat, fry the onions and garlic in olive oil until soft and golden.
Add the oregano and fry for a further 1 minute. Reduce the heat to low and add the tomatoes, stock, basil, parmesan, chilli flakes and brown sugar. Simmer for 30–45 minutes until reduced and thickened. Either with a regular blender or stick blender, blitz soup until smooth. Season with salt and pepper.
Melt a large knob of butter in a cast iron pan over a medium heat. Place a piece of sourdough in the pan and layer with slices of cheese and another piece of bread. Fry on both sides until golden brown. Continue with remaining toasties. Cut into fingers just before serving.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!