Cream of tomato soup & 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