Creamy Tomato and Basil Soup with Cheese Toasties

Shopping list

• 2 tbsp olive oil

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• 1 piece onion — finely chopped

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• 2 clove garlic cloves — crushed

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• 800 g tinned chopped tomatoes — 2 tins

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• 400 ml vegetable stock

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• 2 tbsp tomato purée

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• 1 tsp caster sugar

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• 1 tsp dried basil — or fresh leaves

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• 100 ml double cream

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• 1 pinch salt and pepper — to taste

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• 8 piece sliced bread — for toasties

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• 150 g mature cheddar cheese — grated, for toasties

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Step by step

1. 1

   Heat the olive oil in a large saucepan over a medium heat. Add the chopped onion and cook gently for 5– 6 minutes until softened.

2. 2

   Stir in the crushed garlic and cook for a further minute.

3. 3

   Add the tinned tomatoes, vegetable stock, tomato purée, sugar and dried basil. Season with salt and pepper.

4. 4

   Bring to a simmer, then reduce the heat and cook gently for 15 minutes, stirring occasionally.

5. 5

   Meanwhile, preheat your grill to medium-high and prepare the toasties.

6. 6

   Divide the grated cheese evenly over four slices of bread, then top with the remaining four slices to make sandwiches.

7. 7

   Toast the sandwiches under the grill, turning once, until golden and crispy on both sides and the cheese has melted (about 2– 3 minutes per side).

8. 8

   Use a stick blender to blitz the soup until completely smooth. (Alternatively, carefully transfer to a jug blender and blend in batches.)

9. 9

   Stir in the double cream and warm through for a minute or two—do not boil.

10. 10

    Taste and adjust seasoning if needed.

11. 11

    Ladle the soup into bowls and serve immediately with the cheese toasties on the side for dunking.