Ingredients
25g butter
1 onion
finely chopped
1 large clove garlic
minced
1 pinch salt
2 x 400g tins diced tomatoes
2 cups stock
vegetable or chicken
1 tsp smoked paprika
optional
4 large slices rustic bread
cut in half
oil spray
100g bocconcini
sliced
1 handful basil leaves
about 8 large leaves should do it
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 medium-sized saucepan
- 1 blender or food processor
- 1 oven
- 1 oven tray
Instructions
- 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.
- While the soup is heating, prepare the grillers. 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 the soup in bowls with a drizzle of cream, alongside the hot grillers.
Notes
Tip
You could also make the grillers in a frying pan or a toasted sandwich maker.
Variation
You could add some leg ham to these grillers if your family want meat in every meal.
Storage
This soup is a great rainy day freezer soup. Just make sure you leave out the cream until you are ready to serve.
