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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.