Name: Roasted tomato soup with cheesy toasties
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 1.5 kilogram tomatoes, halved; 3 large red capsicums, thickly sliced; 2 large red onions, coarsely chopped; 2 tablespoon vegetable or olive oil; 2 tablespoon worcestershire sauce; 2 clove garlic, crushed; 2 400g cans diced tomatoes; 2 large vegetable stock cubes; 6 slice white bread; 100 gram shaved leg ham; 6 slice tasty cheese; cooking oil spray; 2 tablespoon oregano leaves

Ingredients

1.5 kilogram tomatoes, halved

3 large red capsicums, thickly sliced

2 large red onions, coarsely chopped

2 tablespoon vegetable or olive oil

2 tablespoon worcestershire sauce

2 clove garlic, crushed

2 400g cans diced tomatoes

2 large vegetable stock cubes

6 slice white bread

100 gram shaved leg ham

6 slice tasty cheese

cooking oil spray

2 tablespoon oregano leaves

Method

1.Preheat oven to 220°C (200°C fan-forced). Place tomato, cut-side up, in a large roasting pan. Add capsicum and onion to pan. Whisk oil, sauce and garlic in a jug; drizzle over mixture in pan. Bake for 35 minutes or until vegetables are soft.

2.Transfer vegetables and any pan juices to a large heavy-based saucepan. Add diced tomato, crumbled stock cubes and 1.5 litres (6 cups) boiling water. Bring to boil over moderately high heat.

3.Reduce heat to moderate; cook, stirring occasionally, for 10 minutes or until thickened slightly. Remove from heat. Cool slightly. Using an electric stick blender, blend until smooth. Season.

4.Meanwhile, preheat a char-grill pan over moderate heat. Place half the bread on a clean surface. Top with ham, cheese and remaining bread. Spray all over with oil.

5.Cook, in batches, for 2 minutes each side or until browned and heated. Transfer to a chopping board. Cool slightly. Cut into 3cm pieces.

6.Ladle soup into serving bowls. Serve topped with toasties and oregano.

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Ingredients

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