Creamy Tomato Soup with Basil Cheese on Toast

Ingredients

For the Soup:

1 tbsp olive oil

1 large onion, chopped

3 cloves garlic, chopped

1 medium sweet potato, peeled and chopped

1 large red bell pepper, chopped

3 cans (400 ml each) chopped tomatoes

1 cup vegetable stock

1 tbsp tomato puree

1 tbsp caster sugar

4 tbsp heavy cream

Salt and pepper, to taste

For the Basil Cheese on Toast:

6 thick-cut slices of bread (e.g., sourdough)

1.5 cups grated mature cheddar cheese

Worcestershire sauce, a few shakes

3 tbsp fresh basil, chopped

Instructions

1. Make the Soup:

Warm olive oil in a large skillet over medium heat.

 Sauté the onion until soft (about 5-6 minutes).

Add garlic, sweet potato, and red pepper. Cook for another 2 minutes.

Stir in the canned tomatoes, vegetable stock, tomato puree, and sugar. Bring to a gentle boil, then simmer for 20 minutes, stirring occasionally.

Once veggies are tender, blend the soup until smooth using a hand blender.

Mix in the heavy cream and add salt and pepper to taste.

2. Prepare the Cheese on Toast:

Preheat the grill. Lightly toast the bread slices on both sides.

Top each slice with grated cheddar and a shake of Worcestershire sauce. Grill until the cheese is melted and bubbling.

Sprinkle chopped basil on the cheese toasts right before serving.

3. Serve: Divide the soup into bowls and serve with basil-topped cheese toasts for dipping.

Tips

Make Ahead: Soup can be refrigerated for up to 2 days or frozen for later.

Alternative Cheese: Swap cheddar with Gruyère or Lancashire for a different flavor.

Using Fresh Tomatoes: Substitute canned tomatoes with 3 lbs of fresh, ripe tomatoes (peeled if preferred).

Enjoy a comforting, creamy soup with the extra flavor of basil and cheese toast on the side!