Creamy tomato soup with cheese and Marmite dippers
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 25g butter
- 1 onion, roughly chopped
- 1 stick celery, roughly chopped
- 2 cloves garlic, roughly chopped
- 400g tin chopped tomatoes
- 1 tbsp tomato ketchup
- 750ml vegetable stock
- ground white pepper
- 1 tbsp creamed horseradish
- 100ml double cream
DIPPERS
- 4 long slices sourdough
- 100g cheddar, sliced
- Marmite
- softened for spreading butter
Method
- STEP 1
Melt the butter in a pan and gently cook the onion and celery for 10 minutes or until softened. Add the garlic and cook for 2 minutes. Tip in the tomatoes, ketchup, stock, a pinch of salt and plenty of white pepper. Bring to a simmer and cook for 20 minutes.
- STEP 2
While the soup cooks, make sandwiches with the cheddar and sourdough, spreading a thin layer of Marmite on one side. Butter the outsides of the sandwiches then fry in a large frying pan until golden. Cut into fingers.
- STEP 3
Stir the horseradish and cream into the soup, heat gently, then use a stick blender to blend until smooth. Pour into bowls and serve with the dippers.
