Homemade tomato soup with basil and mozzarella grillers

Serves:

Ingredients

• 25g butter
• 1 medium onion, finely chopped
• 1 large garlic clove, minced
• 1 pinch salt
• 2 x 400g tins diced tomatoes
• 2 cups stock (vegetable or chicken)
• 1 tsp smoked paprika (optional)
• 25g butter
• 1 medium onion, finely chopped
• 1 large garlic clove, minced

Grillers

• 4 large slices of rustic bread, cut in half
• oil spray
• 100g bocconcini, sliced
• handful of basil leaves (about 8 large leaves should do it)

Method

Preheat oven to 200°C or 180°C fan-forced.

Heat a medium-sized saucepan on low heat and melt butter. Add onion, garlic and a pinch of salt and cook for 8-10 minutes until onion is soft and translucent. Add tomatoes, stock and smoked paprika.

Turn up the heat and bring to the boil. Reduce heat and simmer for 10 minutes. Remove from heat and process tomato soup until smooth. Return soup to the heat and bring back to the boil.

Serve in bowls with a drizzle of cream.

Spray each slice of bread lightly with oil and make sandwiches with the cheese and basil leaves. Place sandwiches on an oven tray and bake for 10 minutes, turning over half way, until golden brown on both sides and cheese has melted.

Serve with homemade tomato soup.

Serving Suggestions

Note

• You could add some leg ham to these grillers if your family want meat in every meal.
• This soup is a great rainy day freezer soup. Just make sure you leave out the cream until you are ready to serve.
• You could also do this in a frying pan or a toasted sandwich maker.
• This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.