Make a big batch of soup and freeze. Simply defrost in 15 minutes for a quick and easy mid-week meal!
Charred tomato soup & cheesy toasties
Serves 4-6
Ingredients
1kg tomatoes, quartered
1 onion, quartered
Glug canola or olive oil
2 tsp smoked paprika
1 tsp chilli flakes (optional)
Salt and milled pepper
¼ cup brown sugar
6 cloves garlic, sliced
4 sprigs each rosemary and thyme
2 ½-3 cups chicken or vegetable stock
Handful fresh basil + extra for serving
Squeeze lemon juice
For the cheesy toasties
1/4 cup butter, softened
1 bulb garlic
4-6 slices of crusty bread
200g grated Cheddar or Gouda
Method
- Preheat oven to 200°C.
- Place tomatoes and onions on a baking tray, cut side facing up. Drizzle with oil, add seasonings and sugar.
- Roast about 45 minutes until charred and fragrant. Set aside.
- Cut the top of garlic bulb off so cloves are just exposed. Drizzle with oil and season. Wrap in foil or baking paper and roast for 35-40 minutes. Cool and reserve for toast.
- Heat oil in a pot and sauté sliced garlic until fragrant, about 2-3 minutes.
- Add rosemary and thyme and cook for another minute until fragrant.
- Tip in roasted tomato mixture, including pan juices. Add stock and simmer, covered, for 15-20 minutes.
- Remove herb stalks, add basil and blend until smooth. Season to taste with the lemon juice.
- For the cheesy toasties, squeeze the soft roasted flesh of garlic out. Combine butter and garlic until smooth.
- Spread on the outside of each slice of bread. Top half the slices with cheese, then sandwich close. Toast in a hot pan until golden and cheese has melted.
- Slice the toast and serve with hot soup, garnished with basil.
By: Gail Damon
Photographs: Zhann Solomons
Recipe and styling: Gail Damon