Tomato soup with cheesy topper recipe
Created by The Tesco Recipes 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
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Shop ingredientsEach serving contains
- Energy
- 1390kJ 332.0kcal
- Fat
- 14g
- Saturates
- 6g
- Salt
- 1.6g
- Sugars
- 13g
of the Reference intake
Carbohydrate 36.3gProtein 14.2gFibre 3.7g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- See more Soup recipes
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.
