Name: Tomato soup with cheese toasties
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 medium brown onion, chopped; 2 cloves garlic, crushed; 175 gram rindless bacon, chopped; 400 gram can chopped tomatoes; 1.25 litre (5 cups) vegetable stock; 2 400g can mixed beans, rinsed; 1/2 cup roughly chopped flat-leaf parsley; 6 slices white bread; 6 slices jarlsberg cheese

Tomato soup with cheese toasties

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

1 tablespoon vegetable or olive oil

1 medium brown onion, chopped

2 cloves garlic, crushed

175 gram rindless bacon, chopped

400 gram can chopped tomatoes

1.25 litre (5 cups) vegetable stock

2 400g can mixed beans, rinsed

1/2 cup roughly chopped flat-leaf parsley

6 slices white bread

6 slices jarlsberg cheese

Method

1.Heat oil in a large saucepan over moderate heat. Cook and stir onion and garlic for 2 minutes. Add bacon; cook and stir for 4-5 minutes more or until bacon is lightly browned.

2.Stir in tomato, stock and beans. Bring to the boil. Reduce heat: simmer, covered, for 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.

3.Preheat sandwich press. Place 3 slices of bread on a clean surface. Top each with 2 slices cheese and a slice of bread. Toast in press for 2 minutes or until golden brown. Cut into fingers.

4.Ladle hot soup into bowls. Serve with cheese toasties.

Add lentils, pasta or rice to soup. You can freeze leftover soup.
Note

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Ingredients

Method

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