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Tomato soup with cheesy topper recipe

Tomato soup with cheesy topper recipe

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Created by The Tesco Real Food team

If you love tomato soup, give this beautifully vibrant tomato soup recipe a go that provides 2 of your 5-a-day as well as protein. Smash through a crisp cheese topper into a sweet and fragrant soup that's laced with aromatic herbs. Remarkably, it's all ready in just 30 minutes. See method

  • Serves 6
  • Takes 30 mins
  • 332 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 1½ tbsp extra-virgin olive oil
  • 400g frozen soffritto mix
  • 1 red pepper, deseeded and chopped
  • 4 fresh thyme sprigs, leaves picked
  • pinch caster sugar
  • 2 x 500g cartons passata
  • 1 vegetable stock cube, crumbled
  • 100g mature Cheddar, finely grated
  • 40g Parmesan, finely grated
  • 6 slices sourdough bread
  • 1 garlic clove, halved lengthways
  • 10g fresh flat-leaf parsley, finely chopped
2 of your 5-a-day and a source of protein

Each serving contains

  • Energy

    1390kj
    332kcal     17%

  • Fat

    14g 19%

  • Saturates

    6g 30%

  • Sugars

    13g 14%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 36.3g Protein 14.2g Fibre 3.7g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper.
  2. Heat ½ tbsp oil in a saucepan over a medium heat. Add the soff ritto, pepper and thyme. Cover and cook for 10 mins, stirring occasionally, until starting to soften.
  3. Add the sugar and cook for 2 mins before stirring through the passata, stock cube and 100ml water. Bring to the boil and cook, uncovered, for 10 mins, stirring occasionally, until the vegetables have softened. Blitz with a stick blender until smooth.
  4. Meanwhile, mix the Cheddar and Parmesan. Sprinkle 6 circles roughly the diameter of your soup bowl in an even 1mm thick layer onto the prepared baking trays. Bake for 13-15 mins until deep golden, bubbling and firm. Set aside to cool completely.
  5. Brush the remaining oil over the bread and cook in a griddle pan over a high heat for 2-3 mins on each side until char lines appear. Rub the cut side of the garlic over the surface of the bread.
  6. Ladle the soup into bowls, top with a grind of black pepper, the parsley and a cheesy crust. Use your spoon to smash the crust into the soup and serve with the garlic bread.

Tip: To make this dish veggie, remove the Parmesan and increase the Cheddar by 30g.

Freezing and defrosting guidelines

Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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