ROAST TOMATO SOUP WITH GRILLED CHEESE SANDWICHES

Ingredients

• 6 Roma tomatoes, halved

• 2 cloves garlic, crushed

• 4 sprigs fresh thyme, leaves picked

• 2 sprigs fresh rosemary, leaves picked and chopped

• olive oil, to drizzle

• 1 medium onion, finely chopped

• 500ml chicken/ vegetable stock

• 2 cups double cream

• sea salt and pepper to taste

• 8 slices sourdough bread

• 3 cups cheddar cheese, grated

• 125 g mozzarella, grated

Cooking Instructions

1. Pre-heat the oven to 200°c.

2. Place the tomatoes, garlic, thyme and rosemary in a roasting tray and drizzle over the olive oil.

3. Season with the salt, pepper and sugar then place in the oven.

4. Allow to roast for 20-25 minutes then remove from the oven.

5. In the meantime, saute the onion in a little butter until soft and translucent.

6. Add the roasted tomatoes and stock then allow to simmer for 10 minutes.

7. Puree the soup then pour in the cream and season to taste.

8. Serve hot with the grilled cheese.

9. To make the grilled cheese sandwiches, heat a large non-stick frying pan.

10. Mix together the mozzarella and cheddar then distribute between the slices of buttered bread.

11. Sandwich the bread together and fry in the hot pan until golden brown on both sides and the cheese is melted.

12. Serve the toasted cheese with the soup, perfect dipping partners!

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