Tomato soup with cheese & Marmite toast

Serves 2 Prep 10 mins Cook 15 mins

soup only

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.

PER SERVING 388 kcals, fat 14g,

saturates 6g, carbs 41g, sugars 13g, fibre 5g, protein 21g, salt 1.9g