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.

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The best thing about the festive season? Leftovers! Use up for your meat for these gammon toasties with cherries and Brie.

MAKES 4 // COOKING TIME 50 min

INGREDIENTS
2 cups cherries, pitted and halved
1½ tbsp balsamic vinegar
¼ cup water
2 tsp chopped sage
2 tbsp softened butter
8 slices sourdough bread
4 tsp wholegrain mustard
1½ cups grated white Cheddar
125 g Brie, sliced
8 slices leftover gammon, shredded

METHOD
1. Cook the cherries and vinegar in a pan over low-medium heat for 15–20 minutes, until softened and sticky.
2. Add the water bit by bit whenever the pan gets dry. Add the sage and fry for 2 minutes. Set aside.
3. Butter one side of each slice of bread. Top the unbuttered sides of 4 slices With mustard, white Cheddar, Brie and gammon. Season with salt and pepper.
4. Top with spoonfuls of cherries and some more Cheddar. Sandwich closed with the unbuttered sides of the remaining slices of bread.
5. Toast in a pan, in your sandwich press, on the braai or in the oven, until the bread is golden brown and the cheese has melted. Serve warm.

Recipe & styling: Kate Turner
Photography: Gareth van Nelson // HMimages.co.za

Speaking of fruit sandwiches, get a load of these cheesy gooseberry toasties.

The post Leftover gammon toasties with cherries and Brie appeared first on MyKitchen.