ROAST TOMATO SOUP WITH CHEESY PHYLLO SANDWICHES

Ingredients

• 4 Phyllo pastry sheets

• 1 Tbsp Italian parsley, roughly chopped

• 500 g Woolworths fresh cheese sauce

• 1/2 cup, melted unsalted butter

• 500 ml organic vegetable stock

• 2 Tbsp tomato paste

• sea salt and pepper to taste

• fresh rosemary, to garnish

• 4 garlic bulb, halved

• 2 tbsp sugar for the egg whites

• 6 Tbsp extra virgin olive oil, plus extra for drizzling

• 2 ripe tomatoes, sliced, to serve

Cooking Instructions

1. Preheat the oven to 160°C.

2. Place the tomatoes on a baking tray, cut side up. Drizzle with olive oil and sprinkle with sugar, then add the garlic and rosemary and season to taste. Roast for 45 minutes.

3. Transfer the roast tomatoes (setting 8 halves aside to garnish), 3 heads garlic, rosemary and juices to a large saucepan. Add the tomato paste and vegetable stock.

4. Bring to a simmer, then blend until smooth.

To make the cheesy phyllo sandwiches:

1. Place 1 sheet phyllo pastry on a baking tray and brush with a little butter. Top with 2 more sheets of pastry, also brushing with butter.

2. Pour the cheese sauce* over the pastry and layer the remaining sheets of phyllo pastry, also brushing with butter, on top of the cheese sauce.

3. Bake for 30 minutes or until golden.

4. Top the soup with the remaining tomato and garlic and serve with the cheesy phyllo sandwiches. Garnish with parsley.

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