This classic combo is perfect for dinner during colder weather or when you need a comforting pick-me-up. With roasted tomatoes, fresh thyme, and dollops of cream & Pesto Princess Basil Pesto, this soup is absolutely delicious! And when paired with a melty & crispy cheese toastie, it becomes simply irresistible!
Roasted Tomato Soup & Cheese Toastie
Roasted Tomato Soup & Cheese Toastie
with fresh thyme, cream & Pesto Princess Basil Pesto
Hands on Time: 15 - 30 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Fresh Cream
- Fresh Thyme
- Garlic Cloves
- Grated White Cheddar Cheese
- Onion
- Onions
- Pesto Princess Basil Pesto
- Schoon Country Loaf Slices
- Tomato Paste
- Tomatoes
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
- Stick Blender or Blender
READY THE ROAST
Preheat the oven to 200°C. Spread the Onion wedges and the tomato quarters on a roasting tray. Coat in oil, a sweetener, seasoning, and ½ the picked thyme. Roast in the hot oven until cooked through and golden, 20-25 minutes (shifting halfway). In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray.
PERFECT PESTO
In a small bowl, loosen the pesto with a drizzle of oil and a splash of water until a drizzling consistency. Set aside.
SIMMER THE SOUP
When the roast has 5 minutes remaining, boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the tomato paste and fry until fragrant, 1-2 minutes (shifting constantly). Add the roasted tomato & Onion, the stock, and 250ml of boiling water. Squeeze in the roasted garlic flesh. Simmer until slightly reduced, 8-10 minutes.
CHEESY TOASTIE
While the soup is simmering, place a pan over medium heat with a knob of butter. When melted, add one of the country loaf slices. Top with the grated cheese and close up with the other slice. Toast until golden and the cheese is melted, 2-3 minutes per side. Cut in half.
LET’S BLEND, MY FRIEND
When the soup has reduced, add ¾ of the cream. Use a stick blender or place in a blender and blend until smooth. Season with salt, pepper, and a sweetener (if necessary).
IT’S NOSH TIME!
Bowl up the roasted tomato soup. Drizzle over the loosened pesto and the remaining cream. Sprinkle over the remaining thyme and serve with the cheese toastie. Get dunking, Chef!
READY THE ROAST
Preheat the oven to 200°C. Spread the Onion wedges and the tomato quarters on a roasting tray. Coat in oil, a sweetener, seasoning, and ½ the picked thyme. Roast in the hot oven until cooked through and golden, 20-25 minutes (shifting halfway). In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray.
PERFECT PESTO
In a small bowl, loosen the pesto with a drizzle of oil and a splash of water until a drizzling consistency. Set aside.
SIMMER THE SOUP
When the roast has 5 minutes remaining, boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the tomato paste and fry until fragrant, 1-2 minutes (shifting constantly). Add the roasted tomato & Onion, the stock, and 375ml of boiling water. Squeeze in the roasted garlic flesh. Simmer until slightly reduced, 8-10 minutes.
CHEESY TOASTIE
While the soup is simmering, place a pan over medium heat with a knob of butter. When melted, add half of the country loaf slices. Top with the grated cheese and close up with the remaining slice. Toast until golden and the cheese is melted, 2-3 minutes per side. Cut in half.
LET’S BLEND, MY FRIEND
When the soup has reduced, add ¾ of the cream. Use a stick blender or place in a blender and blend until smooth. Season with salt, pepper, and a sweetener (if necessary).
IT’S NOSH TIME!
Bowl up the roasted tomato soup. Drizzle over the loosened pesto and the remaining cream. Sprinkle over the remaining thyme and serve with the cheese toastie. Get dunking, Chef!
READY THE ROAST
Preheat the oven to 200°C. Spread the Onion wedges and the tomato quarters on a roasting tray. Coat in oil, a sweetener, seasoning, and ½ the picked thyme. Roast in the hot oven until cooked through and golden, 25-30 minutes (shifting halfway). In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray.
PERFECT PESTO
In a small bowl, loosen the pesto with a drizzle of oil and a splash of water until a drizzling consistency. Set aside.
SIMMER THE SOUP
When the roast has 5 minutes remaining, boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the tomato paste and fry until fragrant, 1-2 minutes (shifting constantly). Add the roasted tomato & Onion, the stock, and 500ml of boiling water. Squeeze in the roasted garlic flesh. Simmer until slightly reduced, 10-12 minutes.
CHEESY TOASTIE
While the soup is simmering, place a pan over medium heat with a knob of butter. When melted, add half of the country loaf slices. Top with the grated cheese and close up with the remaining slices. Toast until golden and the cheese is melted, 2-3 minutes per side. Cut in half.
LET’S BLEND, MY FRIEND
When the soup has reduced, add ¾ of the cream. Use a stick blender or place in a blender and blend until smooth. Season with salt, pepper, and a sweetener (if necessary).
IT’S NOSH TIME!
Bowl up the roasted tomato soup. Drizzle over the loosened pesto and the remaining cream. Sprinkle over the remaining thyme and serve with the cheese toastie. Get dunking, Chef!
READY THE ROAST
Preheat the oven to 200°C. Spread the Onion wedges and the tomato quarters on a roasting tray. Coat in oil, a sweetener, seasoning, and ½ the picked thyme. Roast in the hot oven until cooked through and golden, 25-30 minutes (shifting halfway). In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray.
PERFECT PESTO
In a small bowl, loosen the pesto with a drizzle of oil and a splash of water until a drizzling consistency. Set aside.
SIMMER THE SOUP
When the roast has 5 minutes remaining, boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the tomato paste and fry until fragrant, 1-2 minutes (shifting constantly). Add the roasted tomato & Onion, the stock, and 625ml of boiling water. Squeeze in the roasted garlic flesh. Simmer until slightly reduced, 10-12 minutes.
CHEESY TOASTIE
While the soup is simmering, place a pan over medium heat with a knob of butter. When melted, add half of the country loaf slices. Top with the grated cheese and close up with the remaining slices. Toast until golden and the cheese is melted, 2-3 minutes per side. Cut in half.
LET’S BLEND, MY FRIEND
When the soup has reduced, add ¾ of the cream. Use a stick blender or place in a blender and blend until smooth. Season with salt, pepper, and a sweetener (if necessary).
IT’S NOSH TIME!
Bowl up the roasted tomato soup. Drizzle over the loosened pesto and the remaining cream. Sprinkle over the remaining thyme and serve with the cheese toastie. Get dunking, Chef!
Frequently Asked Questions
What is the preparation time for Roasted Tomato Soup & Cheese Toastie?
The preparation time for Roasted Tomato Soup & Cheese Toastie with fresh thyme, cream & Pesto Princess Basil Pesto is between 15 and 30 minutes.
What is the total time required to make Roasted Tomato Soup & Cheese Toastie with fresh thyme, cream & Pesto Princess Basil Pesto?
The total time required to make Roasted Tomato Soup & Cheese Toastie with fresh thyme, cream & Pesto Princess Basil Pesto is between 45 and 60 minutes.
How many servings does Roasted Tomato Soup & Cheese Toastie provide?
4 servings
What are the main ingredients in Roasted Tomato Soup & Cheese Toastie?
Fresh Cream, Fresh Thyme, Garlic Cloves, Grated White Cheddar Cheese, Onion, Onions, Pesto Princess Basil Pesto, Schoon Country Loaf Slices, Tomato Paste, Tomatoes, Vegetable Stock
What is the nutritional information of Roasted Tomato Soup & Cheese Toastie?
Calories: 729, Carbs: 61 grams, Fat: grams, Protein: 25.6 grams, Sugar: 20.4 grams, Salt: 1285 grams
How do I prepare Roasted Tomato Soup & Cheese Toastie?
READY THE ROAST: Preheat the oven to 200°C. Spread the onion wedges and the tomato quarters on a roasting tray. Coat in oil, a sweetener, seasoning, and ½ the picked thyme. Roast in the hot oven until cooked through and golden, 20-25 minutes (shifting halfway). In the final 10 minutes, add the whole, unpeeled garlic cloves to the tray. PERFECT PESTO: In a small bowl, loosen the pesto with a drizzle of oil and a splash of water until a drizzling consistency. Set aside. SIMMER THE SOUP: When the roast has 5 minutes remaining, boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the tomato paste and fry until fragrant, 1-2 minutes (shifting constantly). Add the roasted tomato & onion, the stock, and 375ml of boiling water. Squeeze in the roasted garlic flesh. Simmer until slightly reduced, 8-10 minutes. CHEESY TOASTIE: While the soup is simmering, place a pan over medium heat with a knob of butter. When melted, add half of the country loaf slices. Top with the grated cheese and close up with the remaining slice. Toast until golden and the cheese is melted, 2-3 minutes per side. Cut in half. LET’S BLEND, MY FRIEND: When the soup has reduced, add ¾ of the cream. Use a stick blender or place in a blender and blend until smooth. Season with salt, pepper, and a sweetener (if necessary). IT’S NOSH TIME!: Bowl up the roasted tomato soup. Drizzle over the loosened pesto and the remaining cream. Sprinkle over the remaining thyme and serve with the cheese toastie. Get dunking, Chef!
What should be prepared from my kitchen to make Roasted Tomato Soup & Cheese Toastie?
Fresh Cream, Fresh Thyme, Garlic Cloves, Grated White Cheddar Cheese, Onion, Onions, Pesto Princess Basil Pesto, Schoon Country Loaf Slices, Tomato Paste, Tomatoes, Vegetable Stock
How many calories does Roasted Tomato Soup & Cheese Toastie have?
729 calories
How much fat content does Roasted Tomato Soup & Cheese Toastie have?
grams
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