TOMATO SOUP WITH CHEESE & MARMITE TWISTS
A comforting childhood favourite - make up a batch and keep in the freezer for a quick supper
Provided by Sara Buenfeld
Categories Lunch, Soup, Supper
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. Finely grate the cheese. Unravel the pastry, spread evenly with the Marmite, then sprinkle the cheese on top. Now fold the pastry in half to make a sandwich and press down well.
- Cut the pastry into 12 equal strips. Carefully twist each strip and place on a lightly greased baking sheet. Bake for 15 mins until golden. Leave for 5 mins to firm up a little, then lift onto a cooling rack with a fish slice.
- Halve the onion, then peel and chop it. Fry in the oil for about 5 mins, stirring with a wooden spoon until soft but not coloured, as this will spoil the colour of the soup later.
- Chop the tomatoes, then add to the pan with the stock, ketchup and oregano. Season. Bring to the boil, then turn down the heat. Cover the pan, then simmer for 15 mins until the veg are soft.
- Tip the cream into the soup, then gently heat, stirring with the wooden spoon until it just starts to bubble. Don't boil vigorously as the cream could curdle. Ladle into bowls and serve with the Cheese & Marmite straws.
Nutrition Facts : Calories 912 calories, Fat 73 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2.06 milligram of sodium
SUNNY'S SIMPLE ROASTED TOMATO SOUP WITH BROILED CHEESE TOAST
Provided by Sunny Anderson
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
- Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
- Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low.
- For the toast: Preheat the broiler on high.
- Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.
FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST
We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
- Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
- Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
- Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
- Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
- Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
- Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g
TOMATO SOUP AND GRILLED CHEESE
Growing up in India, the Masala cheese toast was a regular staple breakfast dish. What set it apart was the only processed cheese available in India at that time (Amul cheese), which resembles a hard white Cheddar, paired with cilantro and roasted cumin for grilled cheese taken to the next level. The tomato soup is made with lentils, which adds to the creaminess of the soup; the curry leaves and Indian spices make it the perfect tomato soup to dunk the masala grilled cheese in.
Provided by Maneet Chauhan
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the tomato soup: Heat the oil in a large Dutch oven over medium heat until hot. Add the cumin seeds, mustard seeds, curry leaves and red chile and cook until it crackles, about 30 seconds. Add the onions, ginger-garlic paste and cilantro and cook until the onions are slightly caramelized, about 5 minutes. Add the tomatoes, tomato puree, masoor dal, sambar powder, salt and pepper, to taste. Cover with water until all the fresh tomatoes are covered and let it cook on a low heat until the lentils are soft, 25 to 30 minutes.
- Carefully ladle the soup into a high-powered blender and blend until smooth, taking care when blending hot liquids. Pour into a medium-large saucepan and add the coconut milk and butter. Heat over medium, stirring occasionally, until just bubbling.
- For the cheese filling: Combine the cheese, cilantro, chili powder, cumin, garam masala and salt to taste in a medium bowl and reserve.
- For the sandwiches: Lay out the bread slices and top half of the slices with the cheese filling. Top with the other slices of bread and spread half the softened butter on the top piece of each sandwich.
- Preheat a double-burner cast-iron griddle pan over medium heat. Add the sandwiches, butter-side down. Carefully spread the remaining butter on the top sides of the sandwiches and cook, turning once, until the bread is golden, about 3 minutes per side. Transfer the sandwiches to paper towels. Cut each sandwich in half on the diagonal.
- Serve the tomato soup hot with the grilled cheese sandwiches on the side.
TOMATO SOUP WITH CHEESE & MARMITE TOAST
Pair up an epic combination of tomato soup and a cheese toastie to make this flavour-packed meal in just 25 minutes. It makes a comforting supper or starter
Provided by Elena Silcock
Categories Dinner, Lunch, Soup, Starter, Supper
Time 25m
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 388 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.9 milligram of sodium
TOMATO SOUP WITH CHEESE AND BACON TOASTIES
If end-of-season tomatoes are on sale, make a double batch of soup (omitting the cream) and freeze, up to 3 months. Stir in the cream after thawing and reheating the soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes. Add tomatoes and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.
- Add broth and 1 cup water. Simmer until tomatoes are very soft, about 10 minutes. In batches, puree soup in a blender (use caution when blending hot liquids). Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.
- In a large skillet, cook bacon over medium until lightly browned but not crisp, about 5 minutes. Drain on paper towels; discard fat from skillet. Butter 8 slices bread. Place 4 slices, buttered side down, on a work surface. Top with bacon and cheese. Top with remaining bread, buttered side up. In batches, cook sandwiches in skillet over medium-low until cheese melts and bread is golden, about 5 minutes per side. Quarter sandwiches and serve with soup.
Nutrition Facts : Calories 496 g, Fat 31 g, Fiber 4 g, Protein 19 g
CHEESIEST TOMATO SOUP
Excellent tomato soup served with warm rolls, biscuits, and fresh salads.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 12.6 g, Cholesterol 44.5 mg, Fat 14.4 g, Fiber 2.9 g, Protein 13.1 g, SaturatedFat 9 g, Sodium 711.8 mg, Sugar 7.5 g
TOMATO-PARMESAN SOUP
What if you could have a tomato soup that was as plush as a cream of tomato but tasted like pure tomato? Enter Parmesan. Simmering tomatoes with a Parmesan rind is like seasoning a bowl of soup with a shaving of cheese 100 times over. It gives the soup an undercurrent of savory fat and salt that only bring out tomato's best sides. Many specialty groceries sell containers of rinds, but if you can't find any, stir ½ cup grated Parmesan into the final soup (or cut off the rind of a wedge you're working through). Rinds will keep in the freezer for forever, so start saving. Pair the soup with Parmesan toast, for dunking, though it's in no way needed.
Provided by Ali Slagle
Categories dinner, lunch, weekday, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven over medium heat, melt the butter. Once it starts bubbling, stir in the onions and sauté until golden, 5 to 7 minutes. Add the garlic, red-pepper flakes, and generous pinches of salt and pepper, and sauté until fragrant, 2 to 3 minutes.
- Stir in the tomatoes and their juices, 1 cup water and the Parmesan rind, and bring to a boil. Turn the heat down to a simmer and cook, stirring occasionally, until the tomatoes are broken down and the mixture has thickened, about 30 minutes. (If you find during your stirring that the Parmesan rind is stuck to the bottom or sides of the pot, pry it off with a wooden spoon.)
- Remove the rind from the soup, and let cool slightly. If you're planning to make the Parmesan toast, heat the oven to 400 degrees.
- Use an immersion blender to purée the soup. (Alternatively, ladle the soup into a blender, and blend until smooth. For a super-smooth soup, run it through a fine-mesh sieve.) Season to taste with salt, pepper and grated Parmesan.
- If you're making the toast, rub 1 side of each slice of baguette with the garlic clove, then place on a parchment-lined baking sheet. Sprinkle cheese over the top, then bake until golden brown, about 10 minutes. Serve the soup with a toast alongside or on top.
Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 13 grams, Carbohydrate 177 grams, Fat 38 grams, Fiber 15 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 2950 milligrams, Sugar 26 grams, TransFat 1 gram
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