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    Roasted Tomato and Red Onion Soup with Cheese Toasties

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    Roasted Tomato and Red Onion Soup with Cheese Toasties

    This fresh-flavoured soup is cooked in the oven and needs little preparation. It is served with toasted cheese sandwiches.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 1kg ripe tomatoes, halved
    • 2 red onions, sliced
    • ½ pack fresh sage
    • 1 tbsp olive oil
    • 1½ litres hot vegetable stock
    • Salt and freshly ground black pepper
    • For the sandwiches:
    • 8 slices thick-cut Granary malted brown bread
    • 1 tsp Dijon mustard
    • 150g mature Cheddar, coarsely grated


    1. Preheat the oven to 200°C, gas mark 6. Place the tomatoes, onions and sage in a roasting tin. Season, then drizzle with the oil. Roast for 20 minutes, or until the tomatoes are tender.
    2. Pour the hot vegetable stock over the tomatoes and onions and return to the oven for a further 20 minutes, or until the vegetables are very soft.
    3. Meanwhile, make the sandwiches. Thinly spread 4 slices of bread with the mustard. Scatter with the Cheddar, then place the remaining slices of bread on top. Press down firmly.
    4. Preheat the grill to medium. Arrange the sandwiches on a grill pan or baking sheet and toast for 1-2 minutes on each side, until the bread is golden brown and the cheese has melted. Cut each sandwich into 4 fingers.
    5. Carefully pour the soup into a liquidiser or food processor and blend for 2-3 minutes, until smooth - you may have to do this in several batches. Reheat the soup if it has cooled and serve with the warm cheese toasties.

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