I'm on a bit of a soup craze at the moment. It's SOOO chilly outside and soup is the antidote to chilliness. I'm loving this tomato soup, it's made from canned tomatoes not fresh, not that you would know the difference as it's so delicious and it's pepped up with the use of some red pepper flakes. The cheesy toasts make it a real treat. Fabulous for lunch or a quick dinner. It's also super low in calories if you leave out the cream and go easy on the cheese!
Tomato Soup with Cheese Toasts.
adapted from a recipe by Peter Berley from The Flexitarian Table.
A good gulg of olive oil
2 large onions, peeled and finely chopped
6 cloves of garlic, very finely chopped
1 medium carrot, peeled and finely chopped
2 tablespoons tomato paste
1, 28 oz can of tomatoes
2 cups of organic chicken stock
1 teaspoon orange zest
2 large sprigs of fresh thyme
1 tablespoon heavy cream
1 baguette, thickly sliced
Your favorite cheese (I used Gruyere) grated
Heat the olive oil in a very saucepan. Finely chop the onions and add to the pan, sprinkle a little sea salt over them and saute on a medium/low heat for 5-6 minutes until softened.
Add the chopped carrot, red pepper flakes and garlic and saute on a low heat for a further 8-10 minutes or until golden, but sure not to burn the garlic.
Add the tomato paste and stir well, add the can of tomatoes, chicken stock, orange zest and sprigs of thyme. Bring to the boil, turn down to a simmer and partially cover. Cook on a medium/low heat for a further 20 minutes.
Using an immersion, or regular blender, blend the soup to the required consistency.
To make the toasts turn on the broiler. Butter each side of the slices of bread. Place an oven proof non stick pan on medium/low heat and place the slices of bread in the pan.
Allow them to toast to golden brown. Flip them over and toast the other side, topping them with the grated cheese.
Place the pan in the oven under the broiler and allow the cheese to bubble and turn golden. Remove from the oven and place on the top our bowl of soup. Garnish with fresh thyme.