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