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!
Vegetarian Tomato Soup & Cheese Toastie
Vegetarian Tomato Soup & Cheese Toastie
with fresh thyme, cream & Pesto Princess Basil Pesto
Hands on Time: 15 - 30 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Dried Thyme
- Farmstyle White Bread
- Fresh Cream
- Garlic Cloves
- Grated Cheddar Cheese
- Onion
- Onions
- Pesto Princess Basil Pesto
- Tomato Paste
- Tomatoes
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter
- Sugar/Sweetener/Honey
- Stick Blender or Blender
- Seasoning (salt & pepper)
READY THE ROAST
Preheat the oven to 200°C. Spread the Onion and the tomato on a roasting tray. Coat in oil, a sweetener, seasoning, and the 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 olive 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 and Onion, the stock, and 250ml [500ml]|#7DA0D7 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 1 [2]|#7DA0D7 slice/s of bread. Top with the grated cheese and close up with the remaining slice/s. 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 and serve with the cheese toastie. Get dunking, Chef!
READY THE ROAST
Preheat the oven to 200°C. Spread the Onion and the tomato on a roasting tray. Coat in oil, a sweetener, seasoning, and the 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 olive 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 and Onion, the stock, and 250ml [500ml]|#7DA0D7 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 1 [2]|#7DA0D7 slice/s of bread. Top with the grated cheese and close up with the remaining slice/s. 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 and serve with the cheese toastie. Get dunking, Chef!
READY THE ROAST
Preheat the oven to 200°C. Spread the Onion and the tomato on a roasting tray. Coat in oil, a sweetener, seasoning, and the 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 olive 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 and Onion, the stock, and 750ml [1L]|#7DA0D7 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 3 [4]|#7DA0D7 slices of bread. 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 and serve with the cheese toastie. Get dunking, Chef!
READY THE ROAST
Preheat the oven to 200°C. Spread the Onion and the tomato on a roasting tray. Coat in oil, a sweetener, seasoning, and the 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 olive 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 and Onion, the stock, and 750ml [1L]|#7DA0D7 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 3 [4]|#7DA0D7 slices of bread. 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 and serve with the cheese toastie. Get dunking, Chef!
Frequently Asked Questions
What is the preparation time for Vegetarian Tomato Soup & Cheese Toastie?
The preparation time for Vegetarian 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 Vegetarian Tomato Soup & Cheese Toastie with fresh thyme, cream & Pesto Princess Basil Pesto?
The total time required to make Vegetarian Tomato Soup & Cheese Toastie with fresh thyme, cream & Pesto Princess Basil Pesto is between 45 and 60 minutes.
How many servings does Vegetarian Tomato Soup & Cheese Toastie provide?
4 servings
What are the main ingredients in Vegetarian Tomato Soup & Cheese Toastie?
Dried Thyme, Farmstyle White Bread, Fresh Cream, Garlic Cloves, Grated Cheddar Cheese, Onion, Onions, Pesto Princess Basil Pesto, Tomato Paste, Tomatoes, Vegetable Stock
What is the nutritional information of Vegetarian Tomato Soup & Cheese Toastie?
Calories: 1013, Carbs: 104 grams, Fat: grams, Protein: 26.9 grams, Sugar: 26.5 grams, Salt: 1808 grams
How do I prepare Vegetarian Tomato Soup & Cheese Toastie?
READY THE ROAST: Preheat the oven to 200°C. Spread the onion and the tomato on a roasting tray. Coat in oil, a sweetener, seasoning, and the 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 olive 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 and onion, the stock, and 250ml [500ml]|#7DA0D7 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 1 [2]|#7DA0D7 slice/s of bread. Top with the grated cheese and close up with the remaining slice/s. 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 and serve with the cheese toastie. Get dunking, Chef!
What should be prepared from my kitchen to make Vegetarian Tomato Soup & Cheese Toastie?
Dried Thyme, Farmstyle White Bread, Fresh Cream, Garlic Cloves, Grated Cheddar Cheese, Onion, Onions, Pesto Princess Basil Pesto, Tomato Paste, Tomatoes, Vegetable Stock
How many calories does Vegetarian Tomato Soup & Cheese Toastie have?
1013 calories
How much fat content does Vegetarian Tomato Soup & Cheese Toastie have?
grams
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