Creamy tomato soup with cheese and Marmite dippers
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 25g butter
- 1 onionroughly chopped
- 1 stick celeryroughly chopped
- 2 cloves garlicroughly 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 cheddarsliced
- Marmite
- softened for spreading butter
Nutrition: per serving
- kcal569
- fat33.9g
- saturates20.3g
- carbs45.5g
- sugars11.1g
- fibre4.6g
- protein18.2g
- salt2.5g
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.
