Cream of tomato soup and cheese toastie
By using up milk to make this soup instead of cream it will still be deliciously creamy but without the extra calories or price.
Ingredients: (serves 2)
Soup:
- 400g tin tomatoes
- 200ml milk, any
- 1 medium onion, grated or finely chopped
- 1-2 cloves garlic, chopped
- Seasoning
- Optional herbs
Cheese toasty:
- 4 slices of bread
- Cheese, grated
- 30g butter
Method:
- Add all the ingredients for the soup to a saucepan and bring to the boil, turn down and simmer for 5 minutes.
- Liquidize the soup, if you haven’t got a blender or smoothie maker push through a sieve.
- Adjust the seasoning.
- To make the cheese toasty simply make a cheese sandwich.
- Butter the outsides of the sandwich and fry in a non-stick dry pan until golden on both sides.
Recipe courtesy of Zena Leech-Calton © for #FoodSavvy Norfolk & Suffolk