Quick tomato soup with cheesy garlic dippers
Everyone needs a trusty tomato soup recipe - and this one costs less than a pound per serving
Ingredients
- 400g can cherry tomatoes
- 1 tbsp caster sugar
- 100ml vegetable stock
- dash each Tabasco and Worcestershire sauce
- 2 tbsp mascarpone
- few torn basil leaves (optional)
- 1 medium ciabatta roll, halved
- 1 garlic clove, halved
- 125g ball mozzarella cheese, shredded
Use up mascarpone: Pea & mint pasta for 2
Cook 200g/7oz pasta following pack
instructions, adding 140g/5oz frozen
peas for the final 3 mins of cooking time.
Drain, reserving 2 tbsp of the cooking
water, and tip back into the pan with
100g/4oz mascarpone, a handful
chopped mint, reserved cooking water
and some seasoning. Mix well.
Method
-
Put the tomatoes, sugar, stock and
sauces into a medium pan with some
salt and pepper. Bring to a simmer
and cook for 5-10 mins. Stir in the
mascarpone and blend to a smooth soup.
Return to the pan and keep warm while
you make the dippers.
-
Heat the grill to high and toast the
ciabatta until golden. Rub with the garlic,
season, then top with the cheese and
grill until melted and golden. Slice into
fingers and serve with the soup,
sprinkled with the basil, if using.
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