Roast tomato soup with cheese on toast
A velvety soup blended from oven-caramelised tomatoes, with crisp cheese on toast.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4 people
- Vegetarian
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Tomato8
- Onion1
- Garlic3 cloves
- Olive oil2 tbsp
- Dried oregano1 tsp
- Vegetable stock500 ml
- Sugar (if the tomatoes are sharp)1 tsp
- Bread4 slices
- Grated cheese (mild cheddar or Emmental)60 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 200 °C. Halve the tomatoes, quarter the onion and toss them on a tray with the unpeeled garlic cloves, the oil, oregano and some salt.
Roast for 25 minutes, until the tomatoes are charred at the edges and the onion is soft.
Squeeze the garlic out of its skins and blend everything until smooth with the hot stock. Heat through for 5 minutes, taste, and add a little sugar if it's sharp.
Meanwhile, sprinkle the cheese over the bread and bake for 5 minutes until melted. Serve the soup piping hot with the toast.