Tomato soup with pesto toasties recipe
There's nothing more comforting than a bowl of tomato soup, but add in a sprinkle of cheese on top and a pesto toastie for dunking, and you're really onto a winner family dinner!
See method- Serves 4
- 514 calories / serving
Ingredients
- 1 tbsp vegetable oil
- 1 red onion, finely chopped
- 1 medium carrot, finely chopped
- pinch dried mixed herbs
- 2 x 400g tins chopped tomatoes
- 1 vegetable stock cube, made up to 200ml
- 150g Creamfields Red Leicester cheese, grated
- 2 tbsp Free From green pesto
- 8 slices H.W. Nevill’s wholemeal bread
- 40g unsalted butter
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Shop ingredientsEach serving contains
- Energy
- 2140kJ 514.0kcal
- Fat
- 29g
- Saturates
- 14g
- Salt
- 2.5g
- Sugars
- 13g
of the Reference intake
Carbohydrate 38.8gProtein 19.7gFibre 8.0g
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- Heat the oil in a large saucepan. Fry the onion and carrot over medium heat for 5 mins or until beginning to soften. Add a pinch of dried mixed herbs and season with salt and black pepper.
- Pour in the chopped tomatoes and vegetable stock and bring to a simmer. Cook for 10 mins, stirring regularly. Take the pan off of the heat and blitz smooth with a handheld stick blender.
- For the toasties, spread about ½ tbsp of pesto on to one side of the bread for each sandwich. Top with a large handful of grated cheese and sandwich shut. Melt some of the butter in a frying pan and cook the toasties for 2-3 mins on each side until crisp and golden brown. Let stand for 2 mins before cutting, so that the cheese can continue to melt.
- See more Soup recipes
