Cook
40m
Ingredients
Method
Turn cooking mode on
Step 1
Heat the oven to 180°C.
Step 2
Put the tomatoes, basil, chilli, garlic and shallots on a tray, drizzle with olive oil and season generously with salt, pepper and oregano.
1.5 kg Tomatoes
1 bunch Basil
1 Red chilli
6 cloves Garlic
3 Shallots
3 tbsp Olive oil
Salt
Black pepper
1 tsp Oregano
Step 3
Roast for 40 minutes until soft and starting to caramelise.
Step 4
Tip everything into a pot, then in order to extract as much flavour, add the roasting tray back onto the hob, add white wine vinegar and chicken stock to deglaze and pour the liquid into the same pot.
100-200 ml Chicken stock
1 tbsp White wine vinegar
Step 5
Add more fresh basil and blend with a stick blender. Blend until smooth, then return to the pan and bring just to a simmer.
Step 6
Butter the sourdough slices on the outside. Fill with mozzarella and cheddar, then cook in a hot pan or sandwich press until golden and the cheese has melted.
Butter
4 slices White sourdough
Mozzarella
Cheddar
Step 7
Ladle the soup into bowls, drizzle over a little cream and scatter with basil. Serve with the hot mozzarella toasties on the side.
100 ml Double cream
For
4
M
I
For the soup
1.5
kg
Tomatoes, halved
1
Red chilli, halved and deseeded if you prefer
6
cloves
Garlic
3
Shallots, halved
1
tsp
Oregano
3
tbsp
Olive oil
100-200
ml
Chicken stock
1
tbsp
White wine vinegar
1
bunch
Basil, small, leaves picked
100
ml
Double cream, plus extra to drizzle
Salt
Black pepper
For the toasties
4
slices
White sourdough, good
Mozzarella, sliced
Cheddar
Butter, for spreading
Only visible to you
Made it?
Cancel
Cook
40m
Ingredients
Method
Turn cooking mode on
Step 1
Heat the oven to 180°C.
Step 2
Put the tomatoes, basil, chilli, garlic and shallots on a tray, drizzle with olive oil and season generously with salt, pepper and oregano.
1.5 kg Tomatoes
1 bunch Basil
1 Red chilli
6 cloves Garlic
3 Shallots
3 tbsp Olive oil
Salt
Black pepper
1 tsp Oregano
Step 3
Roast for 40 minutes until soft and starting to caramelise.
Step 4
Tip everything into a pot, then in order to extract as much flavour, add the roasting tray back onto the hob, add white wine vinegar and chicken stock to deglaze and pour the liquid into the same pot.
100-200 ml Chicken stock
1 tbsp White wine vinegar
Step 5
Add more fresh basil and blend with a stick blender. Blend until smooth, then return to the pan and bring just to a simmer.
Step 6
Butter the sourdough slices on the outside. Fill with mozzarella and cheddar, then cook in a hot pan or sandwich press until golden and the cheese has melted.
Butter
4 slices White sourdough
Mozzarella
Cheddar
Step 7
Ladle the soup into bowls, drizzle over a little cream and scatter with basil. Serve with the hot mozzarella toasties on the side.
100 ml Double cream
For
4
M
I
For the soup
1.5
kg
Tomatoes, halved
1
Red chilli, halved and deseeded if you prefer
6
cloves
Garlic
3
Shallots, halved
1
tsp
Oregano
3
tbsp
Olive oil
100-200
ml
Chicken stock
1
tbsp
White wine vinegar
1
bunch
Basil, small, leaves picked
100
ml
Double cream, plus extra to drizzle
Salt
Black pepper
For the toasties
4
slices
White sourdough, good
Mozzarella, sliced
Cheddar
Butter, for spreading
Only visible to you
Made it?
Cancel
