Creamy Tomato Soup with Cheese & Basil Pesto Toasties
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soups
Description
A thick, velvety tomato soup with golden, gooey cheese and basil pesto toasties. Comfort food made efficient. Basil pesto adds a little something extra to the sarmies.
Ingredients
Tomato Soup
Drizzle of olive oil
1 onion, chopped
2 x 400 g tins peeled & chopped tomatoes
2 x 660 ml jars passata
1½ Tbsp (22.5 ml) sugar
Salt and pepper, to taste
4 fresh basil leaves
1 C (250 ml) cream (50 ml reserved for garnish)
Cheese & Basil Pesto Toasties
4 Tbsp (60 ml) basil pesto
8 slices wholewheat bread
1 C (250 ml) grated mozzarella
Butter, for spreading
To Serve
10 fresh basil leaves, shallow-fried in olive oil or served fresh (optional)
50 ml reserved cream, for swirling into the soup
Instructions
Tomato Soup
Start by heating a drizzle of olive oil in a large saucepan over medium heat. Add the chopped onion and cook gently until soft and translucent. Stir in the chopped tomatoes, passata, and sugar. Season well with salt and pepper, then let the soup simmer for about 15 to 20 minutes, stirring occasionally to prevent sticking.
Add the fresh basil leaves and blend the soup until smooth using a stick blender. Return the soup to the stove over low heat, stir in the cream, and warm it through gently – be careful not to let it boil. Taste and adjust the seasoning if needed.
Cheese & Basil Pesto Toasties
Spread basil pesto on the inside of each slice of bread, then add grated mozzarella to four slices. Top with the remaining bread slices to create sandwiches. Lightly butter the outsides of each sandwich.
Heat a non-stick pan or sandwich press over medium heat and toast the sandwiches until golden and crisp on the outside, with the cheese melted and gooey on the inside. This should take around 3 to 4 minutes per side if using a pan.
To Serve
Ladle the hot tomato soup into bowls. Swirl some of the remaining cream in each bowl and top with fried or fresh basil leaves. Slice the toasties in half and serve them hot alongside the tomato soup; they are perfect for dipping.
Notes
Time-saver Tip: Use a good-quality jarred passata or tinned tomatoes to create the soup base.
