If you’re in need of a quick, cheap, kid-friendly meal, then we’ve got you covered with this yummy tomato soup with cheese toasties recipe!

SERVES 4 // COOK TIME 30 min

INGREDIENTS
For the soup
1½ onions, chopped
2 garlic cloves, chopped
2 carrots, finely chopped 
1 tsp paprika
2 tins whole peeled tomatoes, drained and liquid reserved
50 g sachet tomato paste
2 tbsp Worcestershire sauce
For the cheese toasties 
8 thick slices bread, lightly buttered on both sides
1½ cups grated Cheddar
⅓ cup sour cream

METHOD
For the soup
1. Heat some oil in a pot over medium heat. Add the onion, garlic and carrots then cook for 8–10 minutes, until onions are soft. Add the paprika and cook until fragrant. 
2. Add the whole tomatoes and cook for 5 minutes, then stir in the tomato paste, reserved tomato juice, Worcestershire sauce and 2 cups water. Bring to a simmer, reduce heat and cook for 8–10 minutes, then season.
3. Remove from the heat and allow to cool slightly. Transfer to a blender and blend until smooth.
For the cheese toasties 
1. Preheat oven to 220°C. Line a baking tray with baking paper.
2. Arrange 4 slices of bread on the tray and top with cheese. Season with salt and pepper. Top each one with another slice of bread to make 4 sandwiches.
3. Bake for about 10 minutes, turning halfway, until the bread is golden and toasted, andthe cheese has melted.
4. Cut cheese toasties in half and ladle soup into bowls. Top soup with a spoonful of sour cream.

SUPER SWAP: The sour cream can be replaced with a drizzle of normal cream, a spoonful of cottage cheese or even a dollop of plain yoghurt

Recipes & styling: Jezza-Rae Larsen 
Photography: K-Leigh Siebritz/hmimages.co.za 

Get back to basics with your weeknight dinners and enjoy this budget-friendly beef schnitzel with potato wedges using minute steak.

The post Yummy tomato soup with cheese toasties   appeared first on MyKitchen.

Swoodles? We just can’t get enough of sweet potato noodles! If you don’t have a spiraliser at home, just use your veggie peeler to slice long strips from your sweet potatoes. And then cook them into our chicken and swoodle stir-fry, of course.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
Olive oil
2 chicken breast fillets, sliced
Salt and pepper
2 mielies, kernels only
1 red onion, peeled and cut into petals
1 cup chopped spinach
4 sweet potatoes, peeled
5 carrots, julienned

METHOD
1. Heat a little oil in a pan and fry the chicken until browned and cooked through, 15 minutes. Season and remove from pan.
2. In the same pan, fry the corn and onion for 5 minutes. Add the spinach and cook for 5 minutes, until wilted. Season well. Remove from the pan.
3. Use a spiraliser or vegetable peeler to cut the sweet potatoes into noodles or ribbons.
4. Cook the noodles and carrots in the same pan for 5 minutes, until tender, stirring or tossing them. Add a drizzle of oil.
5. Return the other ingredients to the pan, mix, heat through and serve.

The post Chicken and swoodle stir-fry appeared first on MyKitchen.