Tomato soup with cheese & Marmite toast
How to combine that epic combination of tomato soup and a cheese toastie.
SERVES 2 PREP 10 mins COOK 15 mins EASY V For the soup
1 tbsp olive oil
1 medium onion, roughly chopped 1 tsp dried oregano
1 garlic clove, chopped
1 small bunch basil, leaves picked 400g can plum tomatoes
For the toast
2 slices of crusty bread, toasted 2 tsp Marmite
50g parmesan or vegetarian alternative, grated
1 Heat the oil in a saucepan over a medium heat, add the onion with a big pinch of salt and cook until softened, around 5 mins. Add the oregano, garlic and basil and cook for 1 min longer, then tip in the plum tomatoes. Fill the can halfway up with water and add to the pan. Leave to simmer for 10 mins, then blitz with a hand blender. Season. 2 Meanwhile, heat the grill to high. Spread the toast with Marmite, then top with grated parmesan, put onto a baking sheet and grill for 3-5 mins until golden. Spoon the soup into two bowls and top with the slices of cheesy Marmite toast. Grind over some black pepper to serve.
GOOD TO KNOW calcium • folate • 2 of 5-a-day
PER SERVING 388 kcals • fat 14g • saturates 6g • carbs 41g • sugars 13g • fibre 5g • protein 21g • salt 1.9g