CREAMY TOMATO SOUP

PREP TIME: 15 MINS

COOK TIME: 10 MINS

SERVES 6 (AS A LIGHT MEAL)

1kg tomatoes, core removed, quartered, seeds removed (see Cook’s Tip)

11/2 cups coarsely chopped

red capsicum

250ml (1 cup) salt-reduced or

gluten-free vegetable stock 1/2 red onion, chopped

1/4 cup chopped basil

2 Tbsp light thickened cream 1 Tbsp honey

4 slices wholemeal bread 4 slices tasty cheese

1 Put tomatoes, capsicum, stock, onion and basil in food processor (or do in batches in a blender). Cover and process until smooth.

2 Transfer soup to large saucepan. Cook, stirring, over medium heat for 5-10 minutes or until warmed through. Stir in cream and honey.

3 Meanwhile, put 2 slices of cheese between 2 slices of bread. Repeat with remaining bread and cheese. Cook in sandwich press or under grill until toasted and cheese melts. Cut into small squares.

4 Serve soup with cheese squares.

COOK’S TIP

If fresh tomatoes aren’t available, you can substitute 2 x 400g cans no-added-salt chopped tomatoes.