Cheese Toasties with Roasted Tomato Soup

Ingredients · per serving

• 1 tsp Dried oregano
• 400 ml Vegetable stock
• 600 g Tomato
• to taste Black pepper
• 4 cloves Garlic
• 2 tbsp Olive oil
• 1 pinch Caster sugar
• 100 g Mature cheddar
• 4 slices Sourdough bread
• 30 g Butter
• 1 medium Red onion
• 1 stalk Spring onion
• to taste Salt
• 1 small bunch Fresh basil
• 60 ml Double cream

Instructions

1. Heat the oven to 200°C/180°C fan. Halve the tomatoes. Tip onto a roasting tray with the red onion (cut into wedges) and whole garlic cloves. Drizzle with 2 tbsp olive oil, salt, pepper and dried oregano. Toss.
2. Roast 25-30 minutes until the tomatoes have collapsed and caramelised at the edges. Squeeze the garlic out of the skins.
3. Tip the roasted tomatoes, onion and garlic into a pot. Add the vegetable stock and basil leaves. Bring to a simmer 5 minutes.
4. Blitz the soup smooth with a stick blender (or transfer to a blender). Stir in the cream, taste — adjust salt, pepper and add a pinch of sugar if too sharp.
5. Make the toasties: butter the outside of each bread slice. Lay a slice butter-side down. Pile on the grated cheddar and a few thinly sliced spring onion bits. Top with another bread slice, butter-side up.
6. Heat a wide pan over medium heat. Press the toastie down with a spatula. Cook 3 minutes per side until deep golden and the cheese is melted and oozing.
7. Slice each toastie in half on the diagonal. Ladle the soup into wide shallow bowls. Plate the toasties alongside for dunking. Scatter basil over the soup and a swirl of olive oil.

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