Name: Roasted tomato soup with cheesy croutes
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 6
Ingredients: 1.5 kilogram ripe roma tomatoes, halved lengthways; 1 tablespoon olive oil; 1 large onion, chopped; 2 clove garlic, crushed; 4 cup (1 litre) salt-reduced vegetable stock; basil, to serve; Cheesy croutes; 2 long wholemeal rolls, each roll cut into 6 slices; 1 1/4 cup (150g) light cheddar, grated

Ingredients

1.5 kilogram ripe roma tomatoes, halved lengthways

1 tablespoon olive oil

1 large onion, chopped

2 clove garlic, crushed

4 cup (1 litre) salt-reduced vegetable stock

basil, to serve

Cheesy croutes

2 long wholemeal rolls, each roll cut into 6 slices

1 1/4 cup (150g) light cheddar, grated

Method

1.Preheat oven to 200°C or 180°C fan. Line a large baking tray with baking paper.

2.Place tomato, cut sides up, on prepared tray. Roast for 40 minutes, until tender. Cool, then peel.

3.Process tomato in a food processor until smooth. Strain through a sieve and discard seeds.

4.Heat oil in a large pan on medium-high. Add onion and cook, stirring, for 2-3 minutes, until soft. Add garlic, stock, 1 cup water and tomato puree, and bring to boil.

5.Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes, until mixture thickens slightly. Season to taste.

6.Meanwhile, preheat grill on high. Grill bread for 2-3 minutes, until lightly toasted. Turn, top with cheese and grill for 1-2 minutes, until cheese melts.

7. Ladle soup into bowls. Top with croutes and basil. Serve with remaining croutes alongside.

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